Baked Eggs and Swiss Chard

Loaded with potassium (good for blood pressure), swiss chard is also crazy low cal, with only 35 per cooked cup.

Level: Easy
Serves: 4


  • 1 lb. Swiss chard
  • 1 c. sliced onion
  • 2 garlic cloves (minced)
  • 2 tbsp. olive oil
  • 2 tbsp. sour cream
  • 3 tbsp. Grated Parmesan cheese
  • 1 tsp. lemon juice
  • ¼ tsp. coarse salt
  • pepper
  • 4 large eggs


  1. Remove center ribs from 1 lb Swiss chard and coarsely chop leaves (about 12 cups).
  2. Cook 1 cup sliced onion and 2 garlic cloves (minced) in 2 Tbsp olive oil in a medium ovenproof skillet over medium heat, stirring, until tender, 4 min.
  3. Add chard in batches and cook, tossing, until just tender, 5 min. Remove from heat.
  4. Stir in 2 Tbsp sour cream, 1 Tbsp grated Parmesan cheese, 1 tsp lemon juice, ¼ tsp coarse salt, and pepper to taste. Crack 4 large eggs on top.
  5. Sprinkle with 2 Tbsp more grated Parmesan and a pinch of salt.
  6. Bake at 400°F until set, about 10 min.

189 cal, 14 g fat (4 g saturated), 9 g protein, 8 g carb, 3 g sugar, 2 g fiber, 473 mg sodium, 192 mg cholesterol per serving

This story originally appeared in the January/February 2016 issue of Dr. Oz The Good Life.

More recipes like this
Scrambled Eggs with Sliced Fruit
Scrambled Eggs with Sliced Fruit
Salsa and Beans
Scrambled Eggs with Salsa and Beans
Salmon Recipes
Salmon Hash With Sunny-Side-Up Eggs
Eggs with Goat Cheese and Herbs
Scrambled Eggs with Goat Cheese and Herbs
Mushrooms & Parmesan
Scrambled Eggs with Mushrooms and Parmesan