Greens and Ricotta Pie
- 1 lg. head Swiss chard
- 1 Tbs. olive oil
- 1 bunch green onions, cut into 1/4-inch thick pieces
- 1/2 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 4 lg. eggs
- 1 15-oz. container part-skim ricotta cheese
- 3/4 C. low-fat milk
- 1/2 C. freshly grated Parmesan cheese
- 2 Tbs. cornstarch
Preheat oven to 350 degrees. Grease 9 1/2-inch deep-dish glass pie plate. Trim off 2 inches from Swiss-chard stems; discard ends. Separate stems from leaves; thinly slice stems and coarsely chop leaves.
In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add sliced stems and cook, stirring frequently, until tender and lightly browned, about 4 minutes. Add green onions, salt and pepper and cook 1 minutes. Gradually add chopped leaves and cook, stirring, until leaves have wilted and excess moisture has evaporated, about 5 minutes.
In large bowl, with wire whisk, beat eggs, ricotta, milk, Parmesan and cornstarch. Stir in Swiss-chard mixture. Place prepared pie plate on foil-lined cookie sheet to catch any overflow. Pour mixture into pie plate. Bake pie until knife inserted 2 inches from center comes out clean, about 40 minutes.
Each serving: About 255 calories, 19g protein, 14g carbohydrate, 14g total fat (7g sat.), 172mg cholesterol, 680mg sodium.