Get your greens at breakfast with this simple Chard and Egg Bake. It is a cinch to make and everyone will enjoy it since it is covered in shredded, melted cheddar cheese. Naturally high in protein, low-carb and gluten-free.
We’ve settled in at our lake house, and have a new Saturday rhythm. It begins with being woken up by the sound of my sister, Jessie, coming out of her room at the crack of dawn to get ready to dash up to Burlington for the Farmers’ Market. The girls are still snuggled under their comforters; my little one snoozing just like her dad; and my oldest, reading Harry Potter on her Kindle. They rouse with the sound of Jessie’s footfalls because they know that a trip to the farmers’ market means they’ll get donuts if they tag along.
This is my first summer not teaching Pump on Saturday morning, so I am giddy to be able to bounce out of bed and join them this year. Jessie has taken me under her wing to show me all the best stops: We have to stop at Running Stone Bread, this is Half Pint Farm, the flowers from this place over here, look at the baked goodies from these guys, Captain Tony’s salmon is the best! Try these amazing scallion pancakes from this friendly lady and make sure you order it with the egg. Here’s the donut place for the girls, the maple sweetened lemonade and tea! It’s like having my own personal tour guide showing me the sites in a new city. With more than ninety vendors, it is a sea of locavore awesomeness, and I am at once overwhelmed and relieved to have a mentor.
On our last trip to the Farmers’ Market I filled my bags with kale, chard, salad greens, radishes, baby squashes, purple onions, cherry tomatoes, duck eggs and bread. She too was filling her bags: squash blossoms, goat sausage, puntarella, and on and on.
At this point, I should probably tell you that our fridge back at the lake is not big enough to handle the Price sister’s farmers’ market rounds. It is a standard side-by-side fridge, and it is constantly bursting at the seams as it is. After a shopping trip like this, it would be brought to its knees. Nevertheless, there we are, in the morning sun, filling our bags with reckless abandon.
To make the fridge space shituation (sic) even worse, last week when I finally got home, I realized that the greens in my own garden were actually ready to be harvested too. I left the chard and kale to grow a few more days. I just couldn’t handle it.
When we finally got back to the lake we played an advanced game of vegetable Tetris, and somehow, miraculously we stuffed it all into the fridge. And I vowed to get the greens situation under control. As you can imagine, we’ve been eating them for breakfast, lunch and dinner. Literally.
So here you have the second greens recipe of the week. This time it’s chard that I am cooking up. I used up a whole big bunch, and it cooked down for four servings. Phew. This also makes a great main course for dinner too.
Do you go to a Farmers’ Market to buy your vegetables?
Do you run out of space in the fridge?
What do you make with all the green when they are in season?
I also love this make ahead tip Vegetarian Mamma shared for making eggs with veggies in advance: Busy Mornings Breakfast Egg. I’ll have to try that with some of this chard!Print
Get your greens at breakfast with this simple Chard and Egg Bake. It’s a cinch to make and everyone will enjoy it since it’s covered in shredded, melted cheddar.
- 1 tablespoon olive oil
- 1 bunch chard, leaves and stems chopped and separate
- 1 small onion, chopped
- 6 large eggs
- 1 tablespoon chopped fresh dill
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper, or to taste
- 3 ounces cheddar cheese, shredded
- Preheat oven to 350 degrees F. Coat a 2 ½ quart baking dish with cooking spray.
- Heat oil in a large skillet over medium-high heat. Add chard stems and onion and cook, stirring often until the onion and chard stems start to soften, 2 t 4 minutes. Add chard leaves and 2 to 3 tablespoons water and cook, stirring to wilt them down until they are soft and the water is evaporated. Transfer the chard mixture to the prepared baking dish.
- Beat eggs, dill, Dijon, salt and pepper in a medium bowl. Pour over the chard.
- Bake until the eggs are just slightly wobbly in the center, 20 to 24 minutes. Add cheese on top and continue baking until the eggs are cooked through and the cheese is melted, about 4 minutes. Let cool 5 to 10 minutes before slicing into 4 squares to serve.
- Calories: 237
- Sugar: 1 g
- Sodium: 581 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 15 g