BLUE GOOSE FARM ~ Nicktown, PA

FROM OUR HANDS TO YOUR TABLE

<< Back

Green Eggs and Ham

1 tsp butter 

1 tsp olive oil

1 medium onion, finely chopped

5 leaves from any leafy greens - kale, chard, spinach - stems removed

6 eggs

6 egg whites

1 cup sour cream

1/3 cup chopped fresh parsley

1 ½ cups cooked diced ham

2 ½ cups grated Swiss or sharp cheddar cheese

 

Preheat oven to 375F.

In large skillet, heat butter and oil. Sauté onions for 5 minutes. Fine chop chard leaves and cook until wilted, no more than 5 minutes. Cool.  

In a large bowl, beat eggs and egg whites. Stir in sour cream, parsley, ham, 2 C of cheese, and chard mixture. Pour into greased casserole dish. Bake about 40 minutes until egg has set. Sprinkle with remaining cheese. Serve hot.  

NOTE: You can use 12 whole eggs if desired. Try mixing kale with chard; garlic scapes with onions; basil with parsley. This can also be made the day before serving – cover with plastic wrap, refrigerate, then remove from refrigerator 20 minutes prior to baking.

This entry is related to the following products. Click on any of them for more information.
Kale, Swiss Chard,