Low-Carb Swiss Chard, Mozzarella, and Feta Egg Bake

Ingredients

• 8-10 oz. Swiss chard leaves, sliced into thick ribbons
• 1-2 tsp. olive oil
• 3/4 cup Mozzarella cheese
• 1/2 cup crumbled Feta cheese
• 1/4 cup sliced green onions
• 8 eggs, beaten
• 1 tsp. Spike Seasoning
• Salt and fresh ground black pepper to taste

Directions

1. Heat the oven to 375F/190C. Coat a 8 x 11.5 glass casserole dish with olive oil or non-stick spray.
2. Trim the stems from the chard leaves and throw the stems away. Pile the leaves together, then slice them crosswise into ribbons about 1 inch wide. If the chard came from the garden, wash it well in a salad spinner and spin it dry.
3. Warm the olive oil in a heavy non-stick frying pan. Add all the chard ribbons at the same time and cook, stirring, until the leaves collapse and soften a bit. This should take only 2-3 minutes, since the chard will keep cooking once it goes into the oven.
4. Spread the wilted chard in the prepared casserole dish, then add the Mozzarella cheese and Feta cheese over it. Scatter the green onions on top.
5. Whisk the eggs with the Spike Seasoning, salt, and pepper, then pour the mixture over the chard and cheeses. Use a fork to gently move things around just enough to make sure the egg reaches and coats the chard and cheese mixture.
6. Bake for about 35 minutes, until the eggs are set and the top is just beginning to brown.
7. Serve hot, adding a dollop of low-fat sour cream if you’d like.