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Swiss Chard Egg Bites

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Ingredients

  • 1 bunch of Swiss chard, leaves only, washed
  • 4 large eggs
  • Salt and freshly ground black pepper
  • 2 Tablespoons oil, divided
  • 2 large shallots minced, or 1/4 cup minced onion
  • 3 Tablespoons parsley, dried or fresh
  • 2 Tablespoons mozzarella cheese (optional)

Instructions:

  1. Preheat the oven to 375 degrees. Lightly oil a 6-cup muffin tin or line with paper muffin cups for easy clean-up. Set aside.
  2. Put the washed chard leaves with the water clinging to the leaves in a pot with a tight fitting lid. Wilt the chard over high heat for 5 minutes. Drain and run the chard under cold water to stop the cooking. Squeeze out the water, coarsely chop and set aside.
  3. In a small bowl, lightly beat the eggs, 2 tablespoons of cold water, salt, and pepper. Set aside.
  4. Over medium-high heat, heat 1 tablespoon of oil in a saute or a seasoned non-stick frying pan. Add the shallots and saute until they start to turn golden and caramelize, about 2-3 minutes.
  5. Add the chopped chard, a pinch of salt and saute for 2 to 3 minutes. Add the chopped parsley. Stir in and cook for a few more seconds. Pour the chard into the egg mixture. Stir to mix.
  6. Spoon the egg mixture evenly into the muffin cups until it is used up. The cups should be about ¾ full. Sprinkle with crumbled feta to taste. Bake for 15 minutes or until the muffins are well risen and golden on top and a toothpick comes out clean. Place tin on a wire rack. Cool muffins for 10 minutes in the tin before turning out. Eat warm or cold.

Source: cookforyourlife.org

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