| Servings |
Ingredients
- 2 tsp olive oil
- 2 cloves garlic sliced
- 4 cups swiss chard leaves thinly sliced
- 1/2 cup Parmesan cheese grated and divided
- 4 eggs
- 1 small tomato diced and divided
Ingredients
| |
Instructions
- Preheat oven to 350 degrees.
- Lightly coat 4 small (6 ounce) ramekins with cooking spray.
- In a large skillet, heat the olive oil over medium heat. Add garlic and cook for 1 minute.
- Add the swiss chard to the skillet and cook until chard is tender, about 8-10 minutes. Add a few tbsp of water if the skillet begins to dry out.
- Remove the chard from heat and pour off any excess liquid.
- Stir in 1/2 cup of cheese and half of the tomato.
- Spoon the mixture evenly into the prepared ramekins, then break an egg into each dish and sprinkle with the remaining cheese.
- Pile the remaining tomato around the eggs and season with pepper as desired.
- Place on a baking sheet and bake until egg whites are almost set, about 15-20 minutes.
- Cool for 5 minutes, then serve and enjoy!
Recipe Notes
Nutrition Per Serving
Calories: 168
Fat: 11g
Sodium: 338mg
Carbohydrate: 4g
Fiber: 1g
Protein: 12g
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