Swiss Chard and Ricotta Salata Egg Bake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ricotta salata is a firm, slightly salty, and very mild sheep's-milk cheese. Prep and Cook Time: 1 hour. Notes: If you choose to do all the preparations in the morning, reduce the baking time to about 25 minutes. Ingredients:
1 bunch swiss chard |
2 tablespoons butter, plus more for buttering dish |
1 teaspoon salt |
2 cloves garlic, minced |
1/4 teaspoon white pepper |
1 1/2 cups grated ricotta salata cheese |
18 large eggs |
1/2 cup heavy whipping cream |
3/4 cup grated gruyère cheese |
Directions:
1. Wash chard and trim discolored ends of stems. Cut out central stalk from leaves with a V-shaped incision that follows the tapering shape of the stalk. Thinly slice stalks and set aside. Chop leaves.
2. In a large frying pan over medium-high heat, melt 2 tbsp. butter. Add chard stalks and 1/2 tsp. salt. Cook, stirring occasionally, until tender. Add chard leaves and garlic. Continue to cook, stirring occasionally, until leaves are tender. Stir in white pepper. Set aside and let cool slightly.
3. Butter a 9- by 12-in. baking dish. Spread cooked chard on bottom and sprinkle with ricotta salata. In a large bowl, whisk together eggs, cream, and remaining 1/2 tsp. salt. Pour over chard and ricotta salata. Sprinkle with gruyère, cover with plastic wrap, and chill overnight.
4. Preheat oven to 350°. Remove plastic wrap from eggs and bake until set and top is golden brown, 40 to 45 minutes. Serve hot, cut into squares.
5. Note: Nutritional analysis is per serving.
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