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

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. (If your chard is from the garden, give it a good wash in the salad spinner and spin dry.)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 (affiliate link), salt, and pepper and pour over the chard/cheese mixture. (I take a fork and gently “stir” at this point to be sure all the chard/cheese mixture is coated with egg.)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.