Swiss Chard & Ricotta Pie (Low Carb & Gluten Free)

The recipe Swiss Chard & Ricotta Pie (Low Carb & Gluten Free) can be made in approximately 45 minutes. This gluten free, primal, and ketogenic recipe serves 10 and costs $1.05 per serving. One portion of this dish contains approximately 16g of protein, 18g of fat, and a total of 261 calories. 105 people were glad they tried this recipe. A mixture of parmesan, salt and pepper, shredded mozzarella, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by I Breathe Im Hungry. Overall, this recipe earns a pretty good spoonacular score of 57%. Similar recipes include Swiss Chard & Ricotta Pie (Low Carb & Gluten Free), Cornish Game Hens with Shitake & Chard (Low Carb & Gluten Free), and Healthy Apple Pie Cheesecake Dip (sugar free, low carb, low fat, high protein & gluten free).

Servings: 10

 

Ingredients:

3 eggs

1 clove garlic, minced

1/8 tsp ground nutmeg

1 Tbsp olive oil

1/2 cup onion, chopped

1/4 cup shredded parmesan

salt and pepper to taste

1 lb mild sausage

1 cup shredded mozzarella

2 cups whole milk ricotta cheese

8 cups swiss chard, chopped

Equipment:

frying pan

bowl

baking sheet

Cooking instruction summary:

InstructionsHeat the olive oil in a large saute pan and add the onions and garlic. Cook for several minutes or until soft. Add the swiss chard (or other greens of your choice) and cook for about 5 minutes until the leaves are wilted and the stems have softened. Add the nutmeg and season with salt and pepper. Remove from heat and set aside to cool.Meanwhile, beat the eggs in a large bowl. Add the ricotta, parmesan and mozzarella cheeses. Stir in the sauteed greens.If making the large pie, you will have to roll out your sausage or press it into the pie tin uniformly. Then pour in the filling, place on a cookie sheet (to catch any dripping oil from the sausage) and bake at 350 degrees (F) for about 30 35 minutes or until firm.If making the muffins, use your fingers to press the sausage into place, lining the cups about 1/4 inch thick. Then spoon in your filling dont overfill because they will puff up slightly when baking. Make sure you bake these on a cookie sheet, as the grease from the cooking sausage will overflow the cups and you will have a mess on your hands if you dont put something underneath it to catch it! Also, by all means add more cheese on top if you so desire.

 

Step by step:


1. Heat the olive oil in a large saute pan and add the onions and garlic. Cook for several minutes or until soft.

2. Add the swiss chard (or other greens of your choice) and cook for about 5 minutes until the leaves are wilted and the stems have softened.

3. Add the nutmeg and season with salt and pepper.

4. Remove from heat and set aside to cool.Meanwhile, beat the eggs in a large bowl.

5. Add the ricotta, parmesan and mozzarella cheeses. Stir in the sauteed greens.If making the large pie, you will have to roll out your sausage or press it into the pie tin uniformly. Then pour in the filling, place on a cookie sheet (to catch any dripping oil from the sausage) and bake at 350 degrees (F) for about 30 35 minutes or until firm.If making the muffins, use your fingers to press the sausage into place, lining the cups about 1/4 inch thick. Then spoon in your filling dont overfill because they will puff up slightly when baking. Make sure you bake these on a cookie sheet, as the grease from the cooking sausage will overflow the cups and you will have a mess on your hands if you dont put something underneath it to catch it! Also, by all means add more cheese on top if you so desire.


Nutrition Information:

Quickview
261k Calories
16g Protein
17g Total Fat
6g Carbs
8% Health Score
Limit These
Calories
261k
13%

Fat
17g
28%

  Saturated Fat
6g
41%

Carbohydrates
6g
2%

  Sugar
2g
3%

Cholesterol
100mg
33%

Sodium
724mg
32%

Get Enough Of These
Protein
16g
33%

Vitamin K
240µg
229%

Vitamin A
1962IU
39%

Calcium
193mg
19%

Phosphorus
160mg
16%

Vitamin B12
0.79µg
13%

Vitamin C
9mg
12%

Vitamin B3
2mg
11%

Zinc
1mg
11%

Vitamin B2
0.18mg
11%

Vitamin B6
0.21mg
10%

Vitamin B1
0.15mg
10%

Selenium
6µg
10%

Magnesium
35mg
9%

Potassium
263mg
8%

Iron
1mg
8%

Vitamin E
1mg
7%

Manganese
0.13mg
7%

Vitamin D
0.91µg
6%

Vitamin B5
0.6mg
6%

Copper
0.1mg
5%

Folate
13µg
3%

Fiber
0.61g
2%

covered percent of daily need
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Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

Jack goes to the doctor and says "Doc I'm having trouble getting my penis erect, can you help me?" After a complete examination the doctor tells Jack, "Well the problem is that the muscles around the base of your penis are damaged. There's really nothing I can do for you unless you're willing to try an experimental treatment." Jack asks sadly, "And that would be?" "Well," the Doctor explains, "What we would do is take the muscles from the trunk of a baby elephant and implant them in your penis." Jack thinks about it silently then says, "Well the thought of going through life without ever having sex again is too much, let's go for it." Jack went under the knife, and, after a period of recovery and healing, returned to the Doc for his blessing. Following the examination, the Doc pronounced Jack "healed and ready for action". Eager to use his experimentally enhanced equipment, Jack planned a romantic evening for his girlfriend and took her to one of the nicest restaurants in town, anticipating a happy conclusion to the evening. In the middle of dinner he felt a stirring between his legs that continued to the point of being painful. To release the pressure, Jack placed his napkin on his lap and unzipped his fly. His penis immediately sprung from his pants, flipped the napkin on the floor, went to the top of the table, grabbed a bread roll and then returned to his pants! His girlfriend was stunned at first but then, imagining the possibilities, said with a sly smile and a gleam in her eye, "That was incredible! Can you do it again?" Jack groaned, "Probably, but I don't think I can fit another roll in my ass."

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