Chard Frittata

6-10 eggs

Bag of chard, stalks cut into small pieces, leaves separated from stalk and chopped

One small onion (or shallot), diced

Parmesan cheese, salt and pepper

A frittata is basically a thick omelette with lots of veg in it - a bit like a spanish tortilla but with green veg instead of potato. They’re all made in basically the same way, but Chard makes a particularly good one. The most important thing is the right pan - ideally a 7-10” frying pan that you can put in the oven - cast iron is great, but anything will work so long as it doesn’t have a plastic handle.

Preheat oven to 180C. Fry onion in olive oil until soft. Add chopped chard stalks to the onion and fry for 1-2 minutes until they start to soften. Add leaves a little at a time so that they wilt and don’t spill out of the pan. Cook stirring until there’s no water in the pan. While they cook beat eggs in a bowl until well mixed and slightly frothy. Season with salt and pepper and a couple of handfuls of finely grated parmesan if you wish. The number of eggs you use depends on the size of your pan.

Add the cooked chard to the eggs, stir well and leave for about 5 minutes. Get pan really hot, add more olive oil to the pan and pour the egg and chard mixture in. It will sizzle and foam up a bit at the edges. Cook for 1-2 minutes then take off the heat and place in the oven to cook for about 10-15 minutes until its firm. Leave to cool in the pan for a minute or two and it should shrink so that you can turn the whole thing out onto a plate. Eat hot or cold in slices. I like tabasco on mine.