Frittata di Bietole e Pinoli (Chard and Pine Nut Frittata)
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Ingredients
- 350 g chard, roughly chopped
- 1 garlic cloves
- 30 g pine nuts
- 30 g sultanas
- 7 large eggs
- 40 g parmesan, grated
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 391 kcal
- Protein
- 21.4 g
- Carbohydrate
- 8.6 g
- of which sugars
- 6.1 g
- Fat
- 30.1 g
- of which saturates
- 7.3 g
- Fibre
- 2 g
- Salt
- 1.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the olive oil in a 24cm non-stick frying pan and wilt the chard with the garlic for 5 minutes, then drain off any excess liquid.
- 2
Toast the pine nuts in a dry pan for 2 minutes until golden, then stir through the chard with the sultanas.
- 3
Beat the eggs with the parmesan and black pepper, then pour over the chard mixture and cook over low heat for 8 minutes until set around the edges.
- 4
Finish under a hot grill for 3-4 minutes until golden and set through.
- 5
Rest briefly, then cut into wedges to serve.
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