Swiss Chard, Tomato and Mushrooms Oven Baked Frittata

Particularly popular in Italy’s rural areas, frittata was considered in the old times a dish of the poor since it was made with leftovers – usually pasta or vegetables from the night before, and eaten between slices of bread, as a panino (sandwich) by the farmers in the fields.

Still favoured today as a quick solution for the whole family, the real frittata recipe calls for fried eggs, fritto is the Italian word for fried, hence the name.

I prefer to bake it, not to waste the eggs proteins and to be kinder to the liver.

I choose Swiss chard, mushrooms and tomato for their high nutrients content, they are a powerhouse of antioxidants, proteins, vitamins and minerals, but you can create the most wonderful frittata just by mixing in your favourite vegetables or what you have left in the fridge, it will never get boring.

This is a dish that tastes delicious either hot or cold, it is a smart and nutritious idea for lunch at work, a protein boost after a workout, perfect for a picnic and as finger food for the next party!

Ingredients (organic if you can)

• 1 cup mushrooms, sliced
• 1 bunch of Swiss chard with the stems, roughly chopped
• 1 medium tomato
• 4 organic free-range eggs
• 1/3 cup unsweetened almond milk (or desired alternative)
• 2 tbsp parsley, freshly chopped
• 2 tbsp coriander, freshly chopped
• ½ tsp turmeric
• ½ tsp red Cayenne pepper
• 1 pinch of sea salt
• 1 clove of garlic, finely chopped
• Chili flakes
• Extra virgin olive oil or organic cold pressed coconut oil

How to

Place a stainless steel pan on the stove on a medium heat with few drops of extra virgin olive oil and few drops of water, the minced garlic and the chili flakes and stir for few seconds. Add the mushrooms and sautee for a couple of minutes.

Add the Swiss chard and cook for a couple of minutes more, until the chard becomes bright green and mushrooms soften.

Remove from heat and set aside.

Preheat oven to 190c/170fan/gas mark 5.

In a small bowl, whisk together the eggs, almond milk, herbs, spices and salt.

Add the chopped tomato, the Swiss chard and mushrooms and stir well.

Line a baking dish with parchment paper, pour the mixture in and bake for 25-30 minutes.

The middle should be set by now, and the top slightly golden; if not, continue baking for few minutes more.

Allow the dish to cool for 5 mins, then slice the frittata and serve, maybe with some rocket leaves?