Approximate cooking time: 20 minutes
Serves 4
Ingredients:
- 1 large egg
- 10 large egg whites
- 1 1/4 cup Swiss chard, sliced 1/2 inch thick crosswise, stalks removed and chopped into 1/2-inch pieces
- 1/2 (cup) onion, thinly sliced crosswise
- 1/3 cup fresh part-skim ricotta cheese, pressed through a fine sieve
- 1/2 tsp salt
- 1/8 tsp freshly ground pepper
- 1 tsp extra-virgin olive oil
Directions:
- Preheat oven to 375 degrees. Whisk together egg, whites, ricotta, teaspoon salt, and the pepper in a medium bowl.
- Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add Swiss chard stalks and onion, and cook until onion is tender and translucent, about 4 minutes. Add Swiss chard leaves, and cook, stirring, until tender, about 1 1/2 minutes. Sprinkle with remaining 1/4 teaspoon salt. Add egg mixture, and stir once or twice to distribute vegetables evenly. Place skillet in oven, and bake until eggs have set, about 13 minutes. Serve immediately.
This recipe inspired in part or in whole from here.
Photo Credit: Serious Eats