Baby Chard Frittata

Baby Chard Frittata

Serves 6


1 tbsp Butter
1 tsp Olive Oil
1 punnet of baby Roma Tomatoes, halved legnthways
1 bag Rainbow Fresh Baby Chard
250g Ricotta
75g Cheddar Cheese, grated
3 tbsp Parmesean Cheese, grated
8 extra large Free Range Eggs, beaten


In a Saute Pan (28cm) on the stovetop melt the butter and add the Olive Oil to inhibit burning.  Once bubbling add in the tomatoes.  In a bowl combine Baby Chard, Ricotta, Cheddar and Parmesean, then place over the tomotes, ensuring the mixture is spread evenly across the pan.  Season to taste and then top with beaten egg.  Place lid on the pan and cook for approximately 15 minutes, or until eggs are set.

Serve warm or cold and with a side salad!




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