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

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat your oven to 425 degrees F.
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Step 2

  • Add the olive oil to a large skillet over medium heat. When hot, add the onion and mushrooms and cook, stirring, until soft.
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Step 3

  • Add the Swiss chard, garlic, and seasonings, and mix well for a few minutes (be careful not to burn the garlic).
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Step 4

  • 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.
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Step 5

  • 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.
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Step 6

  • 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.
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  • Length: 14 minutes

Step 7

  • Bake for about 10 minutes, or until the cheese has melted.
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  • Length: 10 minutes