Ingredients

• 2 cups Crimini Mushrooms sliced
• 2-1/2 cups Swiss Chard stems removed, leaves torn into small pieces
• 2 Tbsp Olive Oil
• 1/4 cup Red Onion cut into 1 inch pieces
• 1 Garlic clove minced
• 1/4 tsp Thyme
• 1/4 tsp Rosemary
• 1/2 tsp Salt and Pepper (to taste)
• 1 Tbsp Margarine
• 1/2 cup Garbanzo Bean Flour
• 1/2 cup Skim Milk
• 2 Eggs large-sized, beaten
• 1/2 cup Provolone Cheese shredded

Instructions

1. Preheat your oven to 425°F.
2. Add the olive oil to a large skillet over medium heat. When hot, add the onion and mushrooms and cook, stirring, until soft. Add the swiss chard, garlic and seasonings and mix well for a few minutes (be careful not to burn the garlic).
3. Remove the mixture from the heat and cover it. Spray an 8-inch square baking dish (you could also use a pie plate) with the nonstick cooking spray. Add the margarine and place the dish in the oven until the margarine melts, then remove it from the oven.
4. In a medium bowl, whisk together the garbanzo bean flour, milk and eggs.
5. Pour the flour mixture into the baking dish and bake for 12 - 14 minutes, or until it becomes puffy and lightly browns.
6. Spoon the swiss chard mixture into the crust and sprinkle with provolone cheese. Bake for about 10 minutes, or until the cheese has melted.
   
   
   
   Serves 6.