Baked Eggs with Swiss Chard
Heat the olive oil in a medium ovenproof frying pan over medium heat. Add the
onion and garlic and cook, stirring, until tender, 4 minutes. Add the Swiss chard
in batches and cook, tossing, until just tender, 5 minutes. Remove from the heat.
Stir in the yoghurt, 1 tablespoon of the cheese, the lemon juice, the ¼ teaspoon
salt, and the pepper to taste. Crack the eggs on top. Sprinkle with the remaining
2 tablespoons cheese and a pinch of salt. Bake until set, about 10 minutes. Serve
with 1 slice each of the pitta.
SERVES 4
2 tablespoons olive oil
115 g sliced onion
2 garlic cloves, minced
450 g Swiss chard, washed, leaves stemmed and coarsely chopped
2 tablespoons plain 2% Greek yohgurt
3 tablespoons grated Parmesan cheese
1 teaspoon fresh lemon juice
¼ teaspoon coarse salt, plus a pinch
Freshly ground black pepper
4 large eggs
4 wholegrain pitta pockets or 4 slices wholegrain bread, toasted
250 CAL, 14 G FAT (3 G SATURATED), 13 G PROTEIN, 19 G CARB, 4 G
SUGAR, 4 G FIBRE, 543 MG SODIUM PER SERVING