

Aug 7, 2020 7:00:00 AM | by Carolyn Astfalk
For Meatless Friday, Carolyn Astfalk created a new recipe using fresh vegetables from the farmer's market.
2 Tbsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 bunch of Swiss chard, trimmed and chopped
6 eggs
1 tsp. salt
1 cup shredded Cheddar cheese
2 pie crusts
Preheat oven to 400 degrees F. Sauté onion and garlic in oil until soft. Add Swiss chard and cook until wilted.
In mixing bowl, beat eggs, salt, and cheese. Add Swiss chard mix. Pour into two pie crusts and bake 30 minutes or until a knife in the center comes out clean.
Spinach would make a suitable substitute for Swiss chard.
Leftovers, if you have any, reheat well for breakfast or lunch.
Copyright 2020 Carolyn Astfalk
Image copyright 2020 Carolyn Astfalk. All rights reserved.
Carolyn Astfalk is a wife, mother of four young children, and a writer. Her contemporary Catholic romances are available at Amazon.com. She is a member of the Catholic Writers Guild, a Catholic Teen Books author, and blogs at My Scribbler’s Heart. Visit CarolynAstfalk.com.
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