Although this recipe mentions greens and carrot, so many different veggies can work, especially those lingering leftovers (e.g. raw veggies from a crudités platter, roasted roots, broccoli, mushrooms or green beans—the possibilities are endless). It’s a great way to use things up and make a quick, healthy meal. It can be served warm for breakfast, lunch or dinner and is also delicious cold on a sandwich with mayo, mustard and lettuce.

Serves 4

1 tbsp extra virgin olive oil
1 small onion, finely chopped
1 bunch of red chard or other leafy greens
½ tsp salt
¼ tsp cracked pepper
1 carrot, peeled and grated
8 eggs, beaten
2-3 tablespoons fresh herbs, chopped (e.g. parsley, dill, rosemary)
¾ cup feta cheese, crumbled (or another favourite)

Preheat oven to 350F. Heat a large oven-safe skillet on the stovetop on medium low heat.  Add oil then onion and sauté for 5-7 minutes, stirring until softened. Meanwhile stem chard and chop stems and leaves separately. Add chopped stems to the onion with the salt and pepper. Stir for another 5 minutes, then add the shredded chard leaves (or any cooked veggies you’re using up). Stir often to help the water evaporate and wilt the chard. Stir in the grated carrot and then add the beaten egg. Tilt the pan to spread the egg over all the veggies. Top with cheese and herbs. Cook 5 minutes and then bake in oven 10 more minutes, until puffing up. Allow to cool for 5 minutes then slice into wedges.

Recipe by Nicole Fetterly, RD