Swiss Chard and Mushroom Popover Bake

Ingredients

• 2 Tablespoons Olive Oil
• ¼ cups Red Onion, Cut Into 1-inch Pieces
• 2 cups Cremini Mushrooms, Sliced
• 2-½ cups Swiss Chard, Stems Removed, Leaves Torn Into Small Pieces
• 1 clove Garlic, Minced
• ¼ teaspoons Dried Thyme
• ¼ teaspoons Dried Rosemary
• ¼ teaspoons Salt, Or To Taste
• ¼ teaspoons Ground Black Pepper, Or To Taste
• 1 Tablespoon Margarine
• ½ cups Bob's Red Mill Garbanzo Bean Flour
• ½ cups Skim Milk
• 2  Large Eggs, Beaten
• ½ cups Shredded Provolone Cheese

Preparation Instructions

Preheat your oven to 425 F.

Add the olive oil to a large skillet over medium heat. When hot, add the onion and mushrooms and cook, stirring occasionally until veggies are soft. Add the Swiss chard, garlic and seasonings and mix well. Continue heating for a few minutes (be careful not to burn the garlic). Remove the mixture from the heat and cover it so that it stays warm.

Spray an 8-inch square baking dish (you could also use a pie plate) with 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 spread it evenly. Bake for 12-14 minutes, or until it becomes puffy and lightly browns.

Remove crust from the oven and spoon the Swiss chard mixture over the top of the crust. Sprinkle the provolone cheese over the top.

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