Ingredients: 2 cups cremini mushrooms, sliced,2 large eggs, beaten,1/2 cup Bob’s Red Mill Garbanzo Bean Flour,1 garlic clove, minced,1 tablespoon margarine,2 tablespoons extra-virgin olive oil,1/2 cup shredded Provolone cheese,1/4 cup red onion, cut into 1-inch pieces,1/4 teaspoon rosemary,Salt and pepper, to taste,1/2 cup skim milk,2 cups swiss chard, roughly chopped,1/4 teaspoon thyme
Instructions:
- Preheat your oven to 425 degrees F.
- Add the olive oil to a large skillet over medium heat. When hot, add the onion and mushrooms and cook, stirring, until soft.
- Add the Swiss chard, garlic, and seasonings, and mix well for a few minutes (be careful not to burn the garlic).
- Remove the mixture from the heat and cover it.Spray an 8-inch square baking dish (you could also use a pie plate) with the nonstick cooking spray.
- Add the margarine and place the dish in the oven until the margarine melts, then remove it from the oven.In a medium bowl, whisk together the garbanzo bean flour, milk and eggs.
- Pour the flour mixture into the baking dish and bake for 12-14 minutes, or until it becomes puffy and lightly browns.Spoon the Swiss chard mixture to the crust and sprinkle the Provolone cheese over the top.
- Bake for about 10 minutes, or until the cheese has melted.
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