1. Preheat oven to 350 degrees. Spray a 21/2- to 3-quart gratin or casserole dish or deep dish pie pan with olive oil cooking spray.
2. Discard the thick stem ends of the chard, then chop leaves and inner ribs coarsely. Place chard in a large skillet. Pour in water to reach a depth of 1/2 inch. Bring to a boil over high heat and boil until chard is tender, 6 to 8 minutes. Drain in a colander. When cool enough to handle, squeeze excess water from the chard, then place on a cutting board and chop.
3. When chard is done cooking, use the same skillet to heat oil over medium heat. Add onion and cook until softened, about 8 minutes. Add mushrooms, raise heat to medium-high, and cook until liquid from the mushrooms evaporates and onions start to turn golden, another 6 to 8 minutes. Remove from heat. Stir in thyme and chopped, cooked chard.
4. In a large bowl, whisk eggs. Stir in cottage cheese, 1 cup of the grated cheddar, salt, and pepper. Stir in chard mixture and parsley.
5. Spread mixture in prepared baking dish. Sprinkle with remaining 1/2 cup cheddar. Bake until golden and bubbling, 45 to 50 minutes. Let cool in pan for 10 minutes, then serve warm. May also be cooled to room temperature, then refrigerated and served chilled.
Source: Hannaford fresh Magazine, July - August 2014