I'm having to watch my weight a bit, so please excuse the calorie counting. (Has anyone noticed that I like the word "cream" a lot? That could explain the extra weight...)
1 bunch Swiss Chard
1 half white or yellow onion
1 tablespoon olive oil
1 tablespoon sherry
1/4 cup flour
5 eggs
2 ounces crumbled feta
2 tablespoons pine nuts
a small handful of fresh dill
a small handful of fresh parsley
zest of half of a lemon
a dash of nutmeg
a teaspoon of black pepper (or to taste)
a teaspoon of garlic salt (or to taste)
9 inch deep pan, I used a square glass one
(see below for sauce ingredients)
Preheat over to 350 or 375 depending on how hot your oven runs
Remove
the stems from the chard leaves and chop fine. Also chop the onion up
and saute them both in the olive oil on med-high heat until soft, adding
the sherry and sprinkling with a pinch of salt about halfway through.
After about ten minutes or so, add the rest of the chopped chard leaves and take off the heat and cover, letting the leaves just steam for a
few minutes. Let it all cool.
Beat the five egg whites until stiff.
In
a bowl mix the 5 egg yolks with the rest of the flavorings, pine
nuts and feta etc., then toss with the flour and the cooked and
cooled chard mixture (but don't add the liquid that has come out of the
chard though). Stir in a 1/4 of the egg whites, then fold the rest in
gently as you would for any souffle.
Spray the pan (9x9-ish) with a bit with PAM or
something then fill and bake for about 45 minutes. The top should be
brown and the middle moist, but not soupy.
For bechamel-like sauce (to add the nice creamy element),
cook 1 tablespoon flour and 1 tablespoon olive oil on med-high for a
minute until bubbly, then add a scant cup of skim milk and a pinch of
salt and pepper and a dash of Tabasco and cook, stirring with a whisk,
until thick.
Cut the slightly cooled souffle into four pieces and top each with bechamel.
275 calories per serving OR 220 calories per serving without the sauce
)
the chopped kale, and everything else, EXCEPT the red onion and one of the tablespoons of oil.
Meanwhile you can either line a 9X13 inch pan with your favorite pie crust OR just leave it out entirely.
Pour your kale mixture in the pan. Then thinly slice your red onion and arrange it as nicely and evenly on top as you can, and sort of smoosh the slices down onto your kale mixture a bit. Drizzle the last tablespoon of oil on top of the onion slices and sprinkle them with a little salt and pepper.
Bake in the oven for 45 minutes to an hour. You want the onions to get crunchy on the edges. In fact, you might want it a bit more brown than it is in my photo, this is after cooking for only 45 minutes. This might be nice for a lunch, you can serve it warm or at room temperature (like pizza really). A little fresh squeezed lemon on top wouldn't be totally out of line, or even a side of marinara or pizza sauce to dip it in.
Eat your veggies!
Cereal, toast, pancakes...all delicious. The problem is, when I eat these carb-a-riffic breakfast foods I feel weak and hungry an hour or two after. So most of the time for breakfast I eat either Greek yogurt with honey, cinnamon and almonds, or eggs cooked in some way with vegetables or herbs. Today's omelette came out extra tasty, so here we go:
2 eggs
2 tablespoons of water or milk
2 teaspoons of olive oil
1 chopped green onion
1 big handful of baby kale (I got a bag of organic at Costco for next to nothing)
salt
black pepper
nutmeg (don't skip this, it's the best part)
1 slice sharp sharp Tillamook cheddar (or other sharp cheese)
(grape tomatoes on the side for acidity and color)
Easy peasy, start with a teaspoon of the olive oil in a small non-stick pan over medium heat. Toss in the green onion and kale, salt them ever so slightly, and cook just until the kale wilts down. Remove the kale and onion from the pan and put the other teaspoon of olive oil in. While this is heating, in a bowl whip the heck out of your eggs and water (or milk) and add a good pinch of salt and pepper and a WHISPER (a half-dash?) of nutmeg.
Pour into the pan and cook. I like to gently push the eggs toward the middle of the pan with my spatula and then tilt the pan around in a circular motion, letting the uncooked egg from the top layer of the omelette run to the sides of the pan and cook there. Once you have just a very thin sheen of uncooked egg on that top layer, place your kale, onion, and your slice of cheese on one half, then use your spatula to flip the other half of the circle to cover everything.
Turn the heat off and let it sit in the pan for a minute until the cheese melts inside, then serve immediately with an extra sprinkle of good black pepper over the top and some tomatoes on the side.
This actually kept me going until lunch, so it's eggs for the win.
