1 Small bunch Swiss chardStemmed, leaves cut into ribbons
4Scallions, white and green parts Trimmed and thinly sliced
Instructions
Preheat the oven to 375°F. Coat an 8 by 10-inch casserole pan with cooking spray.
Heat a large skillet over medium-high heat. If you are using turkey, chicken, or another lean sausage meat, add a generous coating of cooking spray. If it’s a fatty sausage, skip the oil. Add the sausage and cook, breaking it up with a wooden spoon, until it starts to release a little fat, about 5 minutes. Add the onion and cook, stirring often, for 10 to 15 minutes more, until the sausage and onion are well browned. Transfer to a plate to cool. Add the onion and cook, stirring often, for 10 to 15 minutes more, until the sausage and onion are well browned. Transfer to a plate to cool.
Beat the eggs in a large bowl. Beat in the salt, garlic powder, turmeric, and cayenne, then stir in the sausage mixture, sweet potato, all but ½ cup of the cheese, the chard, and the scallions. Pour the mixture into the prepared casserole, cover with aluminum foil, and bake for 20 minutes, or until starting to set. Remove the foil, sprinkle evenly with the remaining ½ cup cheese, and bake for 15 to 20 minutes more, until the center is set and the casserole is lightly browned and bubbling on top. Let sit for 5 to 10 minutes, then slice and serve.