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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Made with low-fat sour cream and cheese, this savory casserole is creamy and delicious.

    Main Ingredient:

    Eggs, chard

    Category:  Eggs

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 40 min



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    Posted On:

    February 18, 2012

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