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Preheat oven to 350. Grease a 7x11 baking dish (or similar size), and set aside.
Cook the bacon slices until they are crispy. Drain on a paper towel lined plate and set aside.
In a medium skillet heat the oil. Add the mushrooms and a few pinches of salt. Cook, stirring occasionally until they’re golden and soft. Remove from pan and set aside.
In a large bowl, whisk the eggs. Stir in the minced garlic and dijon mustard. Then add in the chard leaves (they should be still raw), mushrooms, crumbled bacon, scallions, 3 tablespoons (half) of the cheese, and a few pinches of salt and pepper. Toss to coat all of the leaves.
Transfer mixture to the baking dish and bake uncovered for 15-20 minutes, until the eggs just start to set.
Mix together the remaining cheese with the panko. Sprinkle it on top of the casserole and bake it for about 10 minutes more, until the cheese starts to brown.
Sprinkle with a few red pepper flakes and serve with a dollops of crème fraîche or lemony yogurt on the side.
This recipe has the following nutrient totals:
Protein 16.3 g
Carbohydrates 6.42 g
Iron 1.34 mg
Fiber 1.06 g
Calcium 35.2 mg
(plus many more nutrients)
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