Fried Egg Casserole with Swiss Chard, Leek and Cheese

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

1. 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).

   

2. Mix thoroughly until smooth. Cut the mozzarella into cubes.
3. 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.

   

4. Pour in the egg-cheese mass and add the mozzarella cheese. Stir and smooth.
5. 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!