Rainbow Chard Frittata

Recipe created Marianne Harold

This is a wonderfully simple recipe into which you can add any other left over green leafy vegetables. Great for quick dinners or lunch boxes.

Ingredients:

1 tablespoon of avocado oil
Himalayan salt and ground black pepper
4 spring onions, white stems finely chopped
3 cloves of garlic, crushed
8 stalks of rainbow chard or kale, thinly sliced stems and shredded leaves
8 organic/free range eggs
1/2 teaspoon nutmeg

1/4 teaspoon of cinnamon
1/4 cup of chopped dill or parsley
250grms of fetta, roughly crumbled
1/2 cup of buckwheat flour, or flour of choice

Method:

Place onion in a frying pan and cook on a gentle heat for 3 minutes or until soft.
Add garlic and thinly sliced stems of chard.
Add the shredded chard leaves to the pan – if they are dry you may have to add a splash of water.
Cook until the leaves have collapsed and are tender.
Season well and turn this mixture into a bowl where you have the beaten eggs.
Fold through the nutmeg, cinnamon, herbs, flour and fetta and season.
Add a small amount of oil to the pan and add the mixture.
Cook for 2 minutes on top of the stove and then placed in a 200C oven for about 10 minutes or until the frittata is set and slightly puffed.
Serve with a green salad.

Serves 4