This can be a wonderful side dish or a great lunch served with a soup or salad on the side. Even as breakfast! It’s full of nutrients from the oats, the vegetables and the eggs, and very satisfying. You can make it pareve by omitting the cheese, but make sure you season it with salt and pepper at every step.
3 tablespoons extra virgin olive oil, plus more for oiling the pan
3 shallots, peeled and coarsely chopped
5 Swiss chard leaves (red or rainbow work well)
8 ounces cremini (baby bella) mushrooms, sliced
1 1/2 cups boiling water
1 1/2 cups rolled oats (old fashioned)
1 tablespoon fresh rosemary, chopped
1/4 cup grated Parmesan cheese, or more to taste, separated
5 large eggs, slightly beaten
Salt and pepper, to taste
1. Preheat oven to 350 F. Oil an 8-inch square baking pan. Set aside.
2. Heat 3 tablespoons olive oil in a large sauté pan. Add in chopped shallots and cook for about 5 minutes, until soft, but not brown. In the meanwhile, stem Swiss chard, chop stems coarsely and add them to the pan with the shallots. Season with salt and pepper. Add in mushrooms and cook for 5 more minutes. Chop Swiss chard leaves coarsely and add them into the pan. Season again. Cook just until the greens wilt and remove from heat.
3. Place boiling water in a small sauce pan. Add in oats and a pinch of salt. Cook for about 5-7 minutes, stirring occasionally. Remove from heat.
4. Add rosemary to vegetable mixture and pour in cooked oatmeal as well. Mix gently with a spatula.
5. Add eggs and 2 tablespoons cheese, if using, into the vegetable-oat mixture and mix until evenly distributed. Pour into prepared baking pan and sprinkle top with remaining cheese.
6. Bake for about 15 minutes, until set. Serve warm.
Read full article titled "Oats, Thinking out of the Breakfast Bowl" here.