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.

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
Read the whole recipe on culicurious