Swiss Chard and Mushroom Squares

Ingredients

• 1 small onion, diced small
• 2 cloves garlic, finely minced
• 2 tsp. + 2 tsp. olive oil
• 1/2 lb Baby Bella mushrooms, diced into small pieces
• 1/2 tsp. soy sauce or Tamari
• 1 bunch swiss chard, stems cut out and cut into thin ribbons and then chopped
• 3/4 cup grated Mozzarella cheese
• 1/4 cup Hemp Hearts 
• 8 eggs, beaten
• 1/2 tsp. Spike Seasoning

Directions

1. Set your oven or toaster oven to 350 F. Warm 2 tsp. olive oil in a sturdy skillet, then cook the onion over medium heat for about 3 minutes. Stir in the garlic and continue cooking for 2 minutes. Add the mushrooms and soy sauce, and cook for 5-7 minutes, until the mushrooms have softened and the moisture in the pan has cooked away. Transfer that mixture to a bowl.
2. Trim the stems from the chard. Slice the leaves into narrow strips, then give them a rough chop. Rinse the chard in a salad spinner or colander, then spin it dry or pat it well.
3. Using the same pan from the mushrooms, warm the remaining 2 tsp. olive oil over medium heat. Add all of the chopped chard and cook, stirring, until it has just wilted, about 3 minutes. Scrape the chard into the bowl with the mushrooms.
4. Stir the grated cheese, beaten eggs, and Spike Seasoning into the vegetables until everything is evenly combined. Coat a Mini Loaf Pan or a 9″ X 13″ inch glass or crockery casserole dish with olive oil spray or non-stick spray, then add the egg mixture.
5. Bake for 35-40 minutes, until the center is set and the top has a little color, but the texture is not tough. Cool briefly, then, if you used the casserole dish, cut into squares. Serve hot or at room temperature. This is good with sour cream.