|2 tbsp||olive oil — extra virgin|
|1||shallots — finely chopped|
|2||leeks — diced|
|1||swiss chard — rainbow - bunch|
|lemon — halved and zested|
|cumin — and coriander, ground|
|100 g||mozzarella cheese — grated|
|60 g||feta cheese|
|salt and freshly ground black pepper|
|pine nuts — toasted|
Preheat the oven to 180ºC. Rinse the chard and kale under cold water and pat dry. Remove the hard central stems from both vegetables. Layer all the leaves together, roll into a tight cylinder shape and chop into thin strips. You want the vegetables finely chopped as it’ll hold together better when cooked in the frittata.
Heat the olive oil in a large frying pan and sauté the shallot until it is softened and slightly coloured. Add the leeks and cook for 2 more minutes. Now pile all the chard and kale into the pan and cook on a medium high heat until the vegetables start to wilt down. Add the lemon zest, cumin, coriander and chilli. Season with salt and pepper.
In a separate bowl, whisk together the eggs and season lightly with salt and pepper. Mix in the Mozzarella, cooked vegetables and chunks of feta cheese. You can pour the mixture back into the same pan, if it is oven-proof or into a greased 24cm round stoneware dish. Scatter with a generous handful of pine nuts, if you like. Cover with tinfoil and bake for 15 minutes. Remove the foil and bake for another 20 minutes Turn the oven to grill for a minute or two for a deeply golden top.
This frittata is best served warm but will do nicely for a packed lunch or summer picnic food.
Recipe republished with permission of Bibby’s Kitchen@36.
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