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Creamy Swiss Chard, Kamut and Egg Bake Casserole Recipe

Creamy Swiss Chard, Kamut and Egg Bake Casserole Recipe

In Life:

On Tuesday I celebrated my first real blogiversary. I’m now in my second year working on my blog full-time. Sometimes I still can’t believe it’s been that long. The last year flew by so quickly I don’t even know what to do with myself sometimes. But when I step back and look at the year, really look it at it, I can see my growth as a blogger, a writer, and most importantly, as a person! I’ve been spending a lot of time, especially since this calendar year started, working on being the best version of myself. Being the best me I can be. It’s been hard, but it’s been rewarding.

What I’ve learned most of all is that you are who you are. You can become a better version of yourself by implementing good habits and practices, but at your core, you are a particular way. Me, I’m a Type-A person who’s organized and has trouble relaxing. That can go wrong all sorts of ways. But instead of fighting who I am, I embrace it and can therefore then work around it. I don’t try to ignore my Type-A-ness. I work with it head on. I embrace it and make it work for me. That whole trouble with relaxing thing? Yeah, I make that work for me, too. It requires scheduling breaks, but I am inspired by the work ethic I have and use that as the platform for the positive.

See, in the end it’s not about changing yourself. It’s about being the best version of yourself. The version that works best for you. That’s the best version. Not what someone else (your Mom, your spouse, society!) thinks is best, but what you know in your core to be best for you. It’s not selfish, it’s self-care. When you’re true to yourself and live in an honest and open and positive way, you’ll see that you have so much more to give. I know that’s true for me. When I take care of me and give myself the things I know I need to be happy and whole, I find I have so much more energy and love to give others.

What about you? Are you striving to be the best you you can be? Or are you still trying to be what you think you should be? As always, I’m interested to hear what’s up with you. We all struggle with at least one thing. What’s yours?

In Cooking:

In continuing with my partnership with Bob’s Red Mill, I bring you my second of three recipes with Kamut. This one might even be my favorite – it’s a rich and creamy egg bake casserole with Swiss chard, Kamut and crimini mushrooms. It’s based off of a recipe I found in Bon Appetit magazine, but I adapted it to have the cooked Kamut as a central part of the recipe. Since, of course, that’s the whole point of this recipe!

Creamy Swiss Chard, Kamut and Egg Bake Casserole Recipe

Oh by the way, If you’re just hearing about Kamut for the first time, check out my introductory post on this ancient, versatile grain. I’ve only recently discovered it myself but am really happy I did. It’s packed with protein and nutrients. Plus it’s a chewy, nutty, satisfying grain.

Bob's Red Mill's Kamut

I’m happy to say that the Swiss chard you see here is the Swiss chard we grew in our garden this spring/summer. Truthfully, I think we planted it too late and didn’t harvest it early enough. BUT I did get one good batch out of it so I guess it paid for itself? I like to try to break even at least on my vegetable/herb endeavors. Doesn’t always work out, but I think it did here. The leaves we got were small, but they were very tender and delicious. The snails sure seemed to love the chard. I was constantly pulling them off the leaves and re-depositing them on some other greenery. As you can see below one actually snuck in on the batch I harvested. Since the chard came out of the growing bed, the snails have abandoned us. Probably for the best, in the end.

Swiss Chard from my urban garden

This recipe is great for brunch but can also make a delicious dinner. It provides two big portions or three “regular” sized portions. The amounts listed below can easily be doubled to create a full-sized pan of this delectable dish. And you know what, the eggs actually do reheat well. I was kind of nervous about that at first, but I really did still enjoy what I had for leftovers. The yolks were pretty solidified but otherwise, it was still tasty. The ingredients in this recipe would also make for a fantastic quiche or frittata. I’m going to have to try that next time!

Key Ingredients for Creamy Swiss Chard, Kamut and Egg Bake Casserole Recipe

Oh so I know it’s a big pain to turn on the oven this time of year, but trust me, this recipe is well-worth it. And you can always make this recipe any time of year because you could adapt this to use spinach, escarole, kale or even beet greens as needed. The greens really do play a supporting role here. The main thing you’ll taste and crave is the amazing combination of mushrooms, onions, cream, Parmesan cheese and eggs. That’s the true genius in this dish. The greens and Kamut give the dish nutritional legitimacy and balance – which is vital! But the aromatics and dairy are what’ll keep you coming back for that second (and third) servings.

Creamy Swiss Chard, Kamut and Egg Bake Casserole Recipe

Yield: 3 servings

Creamy Swiss Chard, Kamut and Egg Bake Casserole Recipe

This creamy swiss chard, Kamut and egg bake casserole recipe is perfect for brunch or an evening dinner! Remember, Kamut cooks best if soaked overnight so this recipe does require a little pre-planning.

Ingredients:

  • 2 tablespoons lightly flavored oil (pecan, grape seed or olive oil)
  • 1 cup thinly sliced Vidalia onion
  • 1-8 ounce container crimini mushrooms, thinly sliced (stems removed)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bunches Swiss chard, thick center ribs and stems removed, leaves coarsely chopped (about 6 cups)
  • 1/2 cup heavy cream
  • 1 cup cooked Kamut
  • 1/2 cup finely grated parmesan cheese
  • 6 large eggs

Method:

  1. If you've not cooked the Kamut already, please do so using this recipe as a guide. This should be completed before you start any remaining steps listed below.
  2. Preheat oven to 400 °F. Over medium high heat in a pot or large skillet, heat the oil. Add onion, salt and pepper. Cook for about 3 minutes until onion is wilted a bit.
  3. Add the mushrooms and stir well. Cook for about 5-7 minutes, until mushrooms are softened and shiny.
  4. Next add the cooked Kamut and stir well to combine. Then add the chard, a little at a time stirring after each addition. Finally stir in the heavy cream.
  5. Simmer the mixture for 10-12 minutes until liquid from cream mostly evaporates. Stir occasionally to prevent sticking and to ensure even cooking. Turn off heat and stir in the parmesan cheese.
  6. Spread chard mixture evenly in a 9.5x6x1-inch (or similar sized) baking dish. Use a large spoon to make 6 small, evenly spaced holes in the chard mixture. Crack 1 egg into each hole. Season eggs with just a little salt and pepper.
  7. Place dish in the center of the oven and bake, rotating dish once, until egg whites set and yolks are still runny, about 15 minutes. Allow the dish to set for 5 minutes before serving.

Prep time for recipe assumes that you've cooked the Kamut ahead of time. Add 1 hour to prep time if you need to cook the Kamut before starting this recipe.

This recipe can easily be double to fit a standard large-sized baking pan.

Adapted from a Bon Appetit recipe

Prep:15 min

Cook:1 hour

Total:1 hour 15 min

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DISCLOSURE: BOB’S RED MILL COMPENSATED ME TO DO THIS RECIPE PLUS TWO OTHERS. ALL OPINIONS EXPRESSED ARE SINCERE AND MY OWN.

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