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Recipe Summary

prep:
15 mins
cook:
11 mins
microwave:
5 mins
bake:
10 mins
stand:
5 mins
total:
46 mins
Servings:
4
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400°.
    Microwave squash and 1/4 cup
    water in a dish, covered and
    vented, for 5 minutes. In a
    large bowl, whisk eggs, egg
    whites, salt and pepper. Heat
    oil in a 10-inch cast-iron skillet
    over medium heat. Sauté
    shallots and garlic 2 minutes.
    Add Swiss chard. Increase heat
    to high; cook 5 minutes, until
    water is mostly absorbed.
    Carefully stir in cubed squash;
    cook 2 minutes. Pour in eggs.
    Reduce heat to medium. Dot
    cheese on top. Cook 2 minutes.

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  • Place skillet in oven and bake
    at 400° for 10 minutes, until
    set. Let rest 5 minutes, then
    loosen edges with a nonstick
    spatula. Slice into 4 pieces.

Nutrition Facts

271 calories; fat 17g; cholesterol 324mg; saturated fat 5g; carbohydrates 13g; insoluble fiber 3g; protein 18g; sodium 764mg.
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