This frittata is made with chard, garlic and fresh herbs and is a great choice for a filling breakfast or vegetarian lunch.
2 people made this
1 bunch chard
5 tablespoons olive oil
1 onion, minced
1 leek, chopped
1 tablespoon water (optional)
salt and pepper, to taste
1 pinch cayenne pepper
a few sprigs fresh basil, finely chopped
a few sprigs fresh parsley, finely chopped
4 garlic cloves, minced
a few tomato slices (optional)
a few fresh basil leaves (optional)
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Method Prep:15min › Cook:25min › Ready in:40min
Separate chard leaves from the stems. Shred the leaves and finely chop the stems. Discard any rough parts of the stems.
In a frying pan heat 1 tablespoon of the olive oil over medium heat and cook and stir onions for 5 minutes until soft. Add chard stems and leek and cook for about 4 minutes. Now add chard leaves and some water if necessary. Cook until chard is soft and set aside on a plate to cool.
Preheat oven to 175 C / Gas 3/4.
Meanwhile whisk together eggs in a big bowl. Add salt, pepper, 2 tablespoons olive oil, cayenne, basil, parsley and garlic and mix until well combined.
Squeeze most of the liquid out of the chard and add it to the egg mixture.
Heat a cast iron frying pan or other ovenproof frying pan over a high heat and pour in 2 tablespoons olive oil. Add egg mixture. When the egg is set on the bottom, lift the edges to let the liquid egg run under the omelette. Top with tomato slices and basil leaves (optional).
Bake for 7 to 10 minutes until frittata is completely set. Remove from the oven and slice and serve.