What you will need
250g ricotta cheese
4 eggs
1 bag of chard
15 cherry tomatoes
2 tea spoons mustard
1 onion
2 cloves garlic
Nutmeg
50g cheddar
Firstly, drizzle some olive oil over the cherry tomatoes and roast in the oven at 180 for 10-15 minutes until softened.
Next, thinly slice the onion and soften in a little bit of oil for five minutes before adding the chopped chard and crushed garlic cloves. Cook for another 5-10 minutes until cooked through.
Mix together the eggs and ricotta with the mustard and a good grating of nutmeg, season with plenty of salt and pepper and mix through the chard and onions. Place the batter in a baking dish and top with the roasted cherry tomatoes.
Finish the dish with the grated cheddar (parmesan could be used)and bake in the oven at 180 degrees for 25-30 minutes until browned and cooked through.
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