Sorry for the lack of posts lately, some how this October has had me more busy than expected! The sad thing is that I have been cooking A LOT, just not taking many pics for the blog. I just got home Sunday night from a great long weekend in Philadelphia. I took Monday off to recover (genius idea in retrospect, definitely would not have made it this week without that 10 hours of sleep). That day was also the last day of my CSA. I guess this means winter weather is really soon to be upon us.
I used some chard from my CSA in this, but I think finely shredded kale or spinach would work well too! I have been enjoying a small piece of this for breakfast before work this week and thought it was too good not to share. Sorry I only have one pic!
You will need:
1/4 cup nonfat Greek yogurt
1/4 tsp oregano
1/4 tsp salt
1/4 tsp fresh cracked black pepper
5 oz frozen hash browns, thawed
3/4 cup diced ham
2 cups shredded chard
2 oz shredded smoked gruyere cheese, divided
Preheat the oven to 350.
In a medium mixing bowl whisk together the eggs and yogurt. Stir in everything else, but only half the cheese! Once combined pour into a 10″ x 7″ baking dish that has been sprayed with cooking spray. Use a spoon to make sure the mixture is evenly distributed. Bake for 30-40 minutes. Mine took 40 but my oven can be… A hassle haha. Check it at about 25 minutes to gauge and put tin foil over the top if it seems browned enough. Serve hot. And if you are like me, with extra hot sauce. 🙂