So I had this for my lunch a couple of hours back. Now you think I’m really posh, right? No, but the only reason I had something so chi-chi for my lunch, instead of saving it for dinner, is because me and Adam are having our first ‘date night’ tonight! I know, it’s a bit pukey isn’t it? But, pukey though it is, we have to do this. Seriously, we are not spending any ‘quality’ time alone together, ever! We do have an hour or two post kids going down, but by that point we are both on our knees (with exhaustion – RUDE!), barely able to hold a conversation beyond him asking “Tea?” to which I reply “Erm, no, it’s too late.” (I can’t drink tea past 8pm in case it upsets my much needed sleep, that is how I roll nowadays – I know, I’m rockin’).
He suggested we go to the farm to scrape wallpaper (we just bought a farmhouse to renovate – let’s say so far progress is… slow), which I know has you swooning over him now, wishing he was YOUR husband. But my foot was going down on this one. We need to be forced into conversation by sitting at a restaurant table together. (Even if we do just talk about the children – which is INEVS).
Aaaaanyway, the frittata. This is a tasty little healthy thing. Mum loved it, she was here looking after kids. It’s a clever way of putting veg into little tummies. I even call it an eggy pizza. They both took out the pieces of beetroot, needless to say, but they both acquiesced to the chard (told them it was spinach). Result.
My frying pan is huge, so halve if you have a little pan. Serve with a tomato and red onion salad, drizzled with a little balsamic dressing.
Serves: 4 adults (2 pizza slice sized servings each)
Prep time: 3 minutes
Cook time: 25 minutes
Total time: 28 minutes
9 eggs, beaten
2 cloves garlic, crushed or chopped finely
200g swiss chard
125g (1 ball) of mozzarella, sliced into rounds, then torn in halves
125g (same amount as cheese) of cooked beetroot, sliced into rounds
Generous grating of parmesan, about 20g
Salt and pepper
2 tablespoons of olive oil
- Put your grill on to very hot.
- Add oil to pan, then garlic. Let it sweat for a few minutes.
- Now the chard. Take off any very tough stalks. Thrown the rest in the pan. Let the chard soften, over a medium heat, stirring it around often, for about 10-15 minutes.
- Season and beat eggs, then pour into pan, moving the chard around slightly to ensure eggs have total pan coverage. Top quickly with slices of cheese and beetroot. Grate parmesan over. Allow to cook for about 5-10 minutes, until almost done, but still quite wet on top.
- Pop it under the grill for a few minutes, until it’s bubbling and brown. Eat with a sharp salad. Great cold with salad cream the next day too!