Crustless Swiss Chard
Makes 8 medium servings.
1 tsp. olive oil
1/2 sweet onion
1/2 bunch Swiss chard or other greens (if using chard, use stems also) (about 2 cups total)
2 1/2 cups shredded cheese (any variety, or a mixture: Swiss, cheddar, parmesan, Monterey, etc.)
1 cup milk (skim or low-fat works fine)
pinch of salt & pepper to taste (optional)
Preheat oven to 375 degrees.
Wash and dry chard or other greens; chop roughly.
Sauté onion in oil until tender; add greens and sauté only until wilted (do not overcook).
Whisk the eggs; add milk & cheese. Fold in onion/greens mixture. Add salt & pepper to taste.
Pour into a pie dish that has been sprayed with nonstick cooking spray.
Bake 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.
(Can also be baked in small muffin tins for individual servings; cooking time will be less)