Recipe Detail

Oven Eggs with Ham and Swiss Chard

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  1. 1 - medium onion finely chopped
  2. 1 teaspoons - butter
  3. 1 teaspoons - olive oil
  4. 4 - medium Swiss chard leaves stemless, finely chopped
  5. 6 - eggs
  6. 6 - egg whites
  7. 1 cups - light sour cream
  8. 1/3 cups - fresh Italian parsley chopped
  9. 1 1/2 cups - ham cooked, diced
  10. 2 1/2 cups - Swiss or sharp cheddar reduced-fat, grated


In a medium-sized skillet, saute the onion in the butter and olive oil until soft and translucent, about 5 minutes. Add the chard and cook until just wilted, about 1 minute. Let cool.

In a bowl, beat together the eggs and egg whites. Stir in the sour cream, parsley, ham, and chard mixture, and 2 cups of the cheese.

Pour the mixture into a greased 9x13" glass baking dish. Cover it with plastic wrap and refrigerate overnight or bake it (uncovered) immediately.

Heat the oven to 375. If the casserole was refrigerated overnight, let it sit for 15 minutes at room temperature. Bake until it has set, about 35 to 40 minutes.

Sprinkle the casserole with the remaining cheese and bake until the cheese melts, about 3 minutes.


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