Vegetarian Breakfast Casserole With Swiss Chard And Gruyere Recipes

VEGETARIAN BREAKFAST CASSEROLE WITH SWISS CHARD AND GRUYERE

Steps:

• Heat olive oil in a large skillet over medium-high heat.
• Add the onion, and sauté for about 3 minutes, until translucent.
• Add the Swiss chard, and sauté until wilted and the stems are slightly browned. Season with salt and pepper and remove from the heat.
• Generously butter a 9x13 casserole dish.
• Layer one-third of the bread cubes over the bottom of the dish. It won't fully cover the bottom, but this is ok.
• Layer one-third of the sautéd chard over top of the bread, followed by one-third of the gruyere, and one-third of the Parmesan.
• Repeat these layers two more times.
• Whisk eggs together with Dijon mustard, then whisk in the milk, salt, and pepper.
• Pour the custard over top of the strata layers. Cover with plastic wrap, and set in the fridge overnight or for at least four hours, but up to one day.
• When you're ready to bake, preheat the oven to 350°F /180°C.
• Bake the strata for 45-55 minutes, until it is puffed and golden on top, and no longer so jiggly in the middle (a little jiggle is ok as it will continue to cook as it cools).
• Remove from the oven and let stand for 10 minutes before serving.

CASSEROLE OF SWISS CHARD AND GRUYERE

Steps:

• Rinse the swiss chard, drain it and chop it fine.
• Heat the oil in a large, heavy skillet. Add the onion, saute over medium heat until tender but not brown, then stir in the garlic. Add the scallions and tomatoes, then add the chopped swiss chard. Cook for about 15 minutes, until the swiss chard has wilted.
• Remove from heat, stir in all but two tablespoons of the cheese and season to taste with salt and pepper.
• Preheat oven to 350 degrees.
• Spoon the swiss chard mixture into a one-quart casserole. Sprinkle the remaining cheese on top. Bake for about 30 minutes, then serve.

VEGETARIAN BREAKFAST CASSEROLE

Steps:

• Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9x13-inch casserole dish with nonstick spray and set aside.
• Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans' positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.
• Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).
• Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.