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

Directions

Preheat oven to 375F/190C. Spray a 8 x 11. 5 glass casserole dish with olive oil or non-stick spray. Cut stems off the chard leaves and discard stems. Stack up the leaves in a pile and cut the chard into ribbons about 1 inch wide. Heat olive oil in a heavy non-stick frying pan, add the chard ribbons all at once, and cook while stirring until the chard has all wilted and slightly softened. This only takes about 2-3 minutes; the chard will finish cooking in the oven. Layer wilted chard, Mozzarella cheese, and Feta cheese in the bottom of the casserole dish and sprinkle with green onions. Beat the eggs with the Spike Seasoning , salt, and pepper and pour over the chard/cheese mixture. Bake about 35 minutes, or until the egg bake is set and starting to lightly brown. Serve hot, with a dollop of low-fat sour cream if desired.