frittata – AGENTS OF FIELD

Chard is an excellent vegetable: as pretty as a picture on the plot (and plate), adaptable in the kitchen, delicious in flavour and packed full of vitamins, nutrients and antioxidants, what’s not to love?

I threw this dish together late on a Sunday evening after a very busy day of Pilates, pickling, weeding, watering and whatnot. It was gone 8pm by the time we’d finished at the plot and hobbled through the front door, backs aching from our marathon weeding session. I wearily opened the fridge, feeling about as limp as the chard leaves that were slumped on the bottom shelf which Ade had harvested a few days earlier. There was some leftover chorizo next to them. Chard and chorizo, I pondered.

I grabbed some eggs and some parmesan, and this heavenly little recipe was born…

CHARD AND CHORIZO FRITTATA
Serves: 2 Prep Time: 5 mins Cooking Time: 25 mins

15g butter
1 small onion, diced
150g chard
4 eggs
50g chorizo, finely sliced
20g parmesan, grated
Salt and pepper

Method

Melt the butter in a medium sized frying pan before frying the onion over a low heat for 8-10 minutes.

Wash and trim the chard, removing any tough pieces of stalk. Chop the chard and add to the onions in the pan along with a little salt and pepper (go easy on the salt, the chorizo is quite salty).

Cook for about 3 minutes, stirring occasionally, before adding the chorizo and cooking for a further 2 minutes.

Beat the eggs together in a bowl before stirring in the grated parmesan.

Add the eggs/parmesan to the pan and stir, ensuring a good even coverage, before leaving it to cook through.

Once it has cooked through but the top is still raw, place under a hot grill for 5-10 mins until the top firms and the frittata begins to puff up.

Remove from the pan, slice into wedges and serve (hot or cold) with a salad.

Buon appetito!