Swiss Chard Casserole

Ingredients

• 2 Tbsp Olive oil
• 1/2 pound (~2-3 cups) shiitake mushrooms, stems discarded and caps sliced
• Pink Himalayan Sea Salt
• 1/2 cup panko bread crumbs (see Pro Tip to add more nutrition)
• 3/4 cup Parmesan cheese (see Pro Tip to add more nutrition)
• 10 large eggs
• 1/2 tsp cayenne pepper
• 2 1/2 pounds Swiss chard, stems discarded and leaves thinly sliced (~5-6 cups prepared)

Directions

1. Preheat oven to 350° and spray a shallow 9-by-13-inch ceramic baking dish with non-stick spray. In a large skillet, heat oil over medium-high heat. Add mushrooms and cook over high heat, turning once, until golden and crisp, about 5 minutes. Season with salt and transfer to a paper towel-lined plate.
2. In a small bowl, toss bread crumbs with 1/4 cup of the cheese. In a large bowl, whisk eggs with the cayenne, 1 teaspoon of sea salt and 1/2 cup of the cheese. Stir in the Swiss chard and mushrooms.
3. Pour mixture into the prepared dish and bake for about 20 minutes, until the eggs are just set around the edges. Sprinkle the panko on top and bake an additional 8-10 minutes, until the casserole is set and the topping is lightly browned. Let stand for 10 minutes before serving.

Pro Tip:

• Bread crumb boost: Replace 3 Tbsp of the bread crumbs with Hemp Hearts for an additional 10g protein, 13g of unsaturated fats, and over 25% of your daily magnesium, manganese, and phosphorus needs.
• Parmesan boost: Replace ¼ cup of the Parmesan cheese with Nutritional Yeast for an additional 8g protein, 4g fiber, and over 100% of your daily b vitamin, folic acid, and pantothenic acid need.