Ingredients
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed1 tablespoon butter3/4 pound sliced fresh mushrooms3 cups thinly sliced Swiss chard1/4 cup white wine3 garlic cloves, minced9 large eggs1-1/4 cups 2% milk1/4 teaspoon salt1/4 teaspoon pepper1 cup shredded part-skim mozzarella cheese1/4 cup grated Parmesan or shredded fontina cheeseMinced fresh parsley
Preparation
Preheat oven to 350°. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a greased 13x9-in. baking dish, spreading evenly. Remove drippings from pan.
In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 3-5 minutes. Add Swiss chard, wine and garlic; cook and stir until chard is tender and liquid is almost evaporated, 1-2 minutes longer. Add to baking dish.
In a large bowl, whisk eggs, milk, salt and pepper until blended; pour over vegetable mixture. Sprinkle with mozzarella cheese.
Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 5 minutes before serving. Sprinkle with parsley.
