Fried Egg Casserole with Swiss Chard, Leek and Cheese
by Editorial Staff
Chard, or beetroot, contains a lot of vitamin K, as well as other vitamins and nutrients. I suggest baked scrambled eggs with Swiss chard, which can serve as a side dish or a full dinner.
Cook: 30 mins
Servings: 4
Ingredients
- Chard (leaf beet) – 400 g
- Leeks – 2 pcs.
- Eggs – 2 pcs.
- Ricotta cheese or cottage cheese – 100 g
- Hard cheese – 50 g
- Mozzarella cheese – 125 g
- Olive oil – 2 tablespoons
- Salt
- Pepper
- Nutmeg
Directions
- Cut the chard into large enough pieces and boil in salted water for about 15 minutes. Dump into a colander. Beat the egg with grated hard cheese, season with salt, pepper, add nutmeg. Add ricotta cheese (or cottage cheese).
- Mix thoroughly until smooth. Cut the mozzarella into cubes.
- Cut the leek into thin rings and fry in a little vegetable oil, simmer for 5 minutes. I advise you to use a thick-walled non-stick saucepan! Add the chard and fry too.
- Pour in the egg-cheese mass and add the mozzarella cheese. Stir and smooth.
- Simmer over low heat under a tightly closed lid for about 10 minutes. Baked scrambled eggs with Swiss chard, leek and cheese are ready. Bon Appetit!
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