1 lg head Swiss chard (or other greens) about 1&3/4 pounds
1 Tablespoon olive oil
1 bunch green onions, sliced 1/4 inch thick
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 large eggs
1 container (15 oz) part skim ricotta cheese
3/4 cup low fat milk
1/2 cup grated parmesan cheese
2 tablespoons cornstarch
Preheat oven to 350 degrees F. Grease 9&1/2-inch deep dish glass pie plate. Trim off two inches from swiss chard stems, discard ends. Seperate stems from leaves, thinly slice stems and coarsly chop leaves.
In nonstick 12-inch skiller, heat oil until hot. Add sliced stems and cook 4 minutes or until tender, stirring frequently. Add green onions, salt, and pepper and cook 1 min. Gradually add chopped leaves until wilted and excess moisture evaporates, about 5 min. In a large bowl, with wire whisk or fork, mix eggs, ricotta, milk, parmesan and cornstarch. Stir in swill-chard mixture.
Transfer mixture to pie plate. Bake pie 40 minutes or until knife inserted 2 inches from center comes out clean. 6 main dish servings.
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|Serving Size: 1 Serving (1545g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1329 (60%)|
|Amt Per Serving||% DV|
|Total Fat 147.6g||197 %|
|Saturated Fat 54.4g||272 %|
|Monounsaturated Fat 58.1g|
|Polyunsanturated Fat 16.3g|
|Cholesterol 4365.5mg||1343 %|
|Sodium 1960.5mg||68 %|
|Potassium 2109.3mg||56 %|
|Total Carbohydrate 48.6g||14 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 46.4g|
|Protein 177g||253 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2230
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