Swiss chard mushroom popover bake
A gluten-free Swiss Chard and Mushroom Popover Bake that serves as a nutritious side dish, covering 19% of daily vitamins and minerals. Best time to make this dish is for a cozy weeknight dinner or a holiday gathering.
Ingredients
cremini mushrooms
144 ml
free range eggs
2 large
garbanzo bean flour
60 g
whole garlic clove
1
margarine
1 Tbsp
extra virgin olive oil
2 Tbsps
provolone cheese
66 g
red onion
40 g
rosemary
0.25 tsps
salt and pepper
4 servings
nonfat milk
122.5 ml
swiss chard
72 g
fresh thyme leaves
0.25 tsps
Method
- Preheat your oven to 425 degrees F.
- Add the olive oil to a large skillet over medium heat. When hot, add the onion and mushrooms and cook, stirring, until soft.
- Add the Swiss chard, garlic, and seasonings, and mix well for a few minutes (be careful not to burn the garlic).
- Remove the mixture from the heat and cover it.Spray an 8-inch square baking dish (you could also use a pie plate) with the nonstick cooking spray.
- Add the margarine and place the dish in the oven until the margarine melts, then remove it from the oven.In a medium bowl, whisk together the garbanzo bean flour, milk and eggs.
- Pour the flour mixture into the baking dish and bake for 12-14 minutes, or until it becomes puffy and lightly browns.Spoon the Swiss chard mixture to the crust and sprinkle the Provolone cheese over the top.
- Bake for about 10 minutes, or until the cheese has melted.
Nutrition:
Carbs
14 g
Fat
17 g
Protein
13 g
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