Rainbow Chard & Mushroom Frittata
Potato (2 pcs) ‡
Olive Oil (2 tbsp)
Red Onion, thinly sliced (2 pcs) ‡
Garlic, crushed (2 cloves) ‡
Rainbow Chard, roughly chopped (1 cup) ‡
Button Mushrooms, thinly sliced ( 1 cup) ‡
Salt, to taste
Black pepper, to taste
Grass Fed Butter (2 tbsp) ‡
Pecorino Cheese, grated (100 g)
‡: available in Tall Tree Organic Subscription
Preheat the oven to 200°C. Boil the sliced potatoes in a pan for 10 minutes or until tender when pierced with a fork.
In a large frying pan or skillet, heat the olive oil and add the sliced red onion and button mushrooms until softened. Then add the garlic and fry for a further one minute.
Add the rainbow chard (stems first) and a little dash of water, then cover and cook until the chard wilts.
Whisk the eggs in a bowl and add the salt and cheese, then stir in the onion and chard that has now cooled slightly.
Heat the butter in a large skillet or frying pan over a medium heat then add the egg mixture. Cook until the bottom and sides begin to set, then place in the oven and continue cooking until the center is solid. Continue cooking for approx. 5 minutes until the middle has set.
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