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Dairy
Easy
45 Minutes
Diets 
This unique oat, mushroom, and swiss chard kugel can be a wonderful dairy side dish or a great lunch served with a soup or salad on the side. Even as breakfast!
3 tablespoons Gefen Extra-Virgin Olive Oil, plus more for oiling the pan
3 shallots, peeled and coarsely chopped
5 leaves Swiss chard (red or rainbow work well)
8 ounces cremini (baby bella) mushrooms, sliced
1 and 1/2 cups boiling water
1 and 1/2 cups rolled oats (old fashioned)
1 tablespoon chopped fresh rosemary
1/4 cup grated Parmesan cheese, or more to taste, separated (optional)
5 large eggs, slightly beaten
pepper, to taste
salt, to taste
Preheat oven to 350 degrees Fahrenheit. Oil an eight-inch square baking pan. Set aside.
Heat three tablespoons olive oil in a large sauté pan. Add in chopped shallots and cook for about five minutes, until soft, but not brown. 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 five 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.
Place boiling water in a small sauce pan. Add in oats and a pinch of salt. Cook for about five to seven minutes, stirring occasionally. Remove from heat.
Add rosemary to vegetable mixture and pour in cooked oatmeal as well. Mix gently with a spatula.
Add eggs and two 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. Bake for about 15 minutes, until set. Serve warm.
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