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Swiss Chard and Ricotta Salata Egg Bake

Makes 6 to 8 servings

Ricotta salata is a firm, slightly salty, and very mild sheep's-milk cheese. Prep and Cook Time: 1 hour. Notes: If you choose to do all the preparations in the morning, reduce the baking time to about 25 minutes.

Swiss Chard and Ricotta Salata Egg Bake

 1 bunch Swiss chard
 2 tablespoons butter, plus more for buttering dish
 1 teaspoon salt
 2 cloves garlic, minced
 1/4 teaspoon white pepper
 1 1/2 cups grated ricotta salata cheese
 18 large eggs
 1/2 cup heavy whipping cream
 3/4 cup grated gruyère cheese
Step 1

Wash chard and trim discolored ends of stems. Cut out central stalk from leaves with a V-shaped incision that follows the tapering shape of the stalk. Thinly slice stalks and set aside. Chop leaves.

Step 2

In a large frying pan over medium-high heat, melt 2 tbsp. butter. Add chard stalks and 1/2 tsp. salt. Cook, stirring occasionally, until tender. Add chard leaves and garlic. Continue to cook, stirring occasionally, until leaves are tender. Stir in white pepper. Set aside and let cool slightly.

Step 3

Butter a 9- by 12-in. baking dish. Spread cooked chard on bottom and sprinkle with ricotta salata. In a large bowl, whisk together eggs, cream, and remaining 1/2 tsp. salt. Pour over chard and ricotta salata. Sprinkle with gruyère, cover with plastic wrap, and chill overnight.

Step 4

Preheat oven to 350°. Remove plastic wrap from eggs and bake until set and top is golden brown, 40 to 45 minutes. Serve hot, cut into squares.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 409Calories from Fat 70
% Daily Value *
Total Fat 32g50%

Saturated Fat 16g80%
Cholesterol 611mg204%
Sodium 1144mg48%
Total Carbohydrate 6g2%

Dietary Fiber 1g4%
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.