May Recipe Program by Elise Meyer #2

May Recipe Program by Elise Meyer #2

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 Contributed by: 

Elise Meyer

 Rainbow Chard Strata 

Serves 6 

This is a wonderful dish for brunch or a light dinner. It is good hot or at room temperature. 

In using any type of Chard, use the leaves as you would use spinach, and use the stems like asparagus. 

1 teaspoon olive oil

1/2 sweet onion

small bunch Swiss chard

2 1/2 cups shredded cheese

4 eggs

1 cup skim milk




  1.      Preheat oven to 375 degrees.
  2.      Wash and dry Swiss chard. Cut off the very ends of the stems. Roughly chop  the chard, leaving stems intact.
  3.      In a saute or frying pan add onion and chard to the oil and saute until stems are tender (do not overcook).  Salt and pepper to taste.
  4.      Meanwhile, grate 2 1/2 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, and Parmesan, or use a cup of ricotta and a cup of cheese.
  5.      Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture.  Season with salt and pepper to taste, if necessary.
  6.      Pour into a Pyrex rectangular baking dish that has been sprayed with nonstick cooking spray.

7.     Bake for 35-45 minutes or until golden brown and no liquid seeps out when knife is inserted.

 Shopping List

 Olive oil

1 sweet onion

Small bunch Swiss chard

2 ½ cups grated cheese of your choice

4 eggs

1 cup skim milk



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