CROFT
Rainbow Chard & Farm Egg Frittata
Spring & Summer30 min total · Serves 3

Rainbow Chard & Farm Egg Frittata

A one-pan supper that showcases two of the farm's best things.

Prep time
10 min
Cook time
20 min
Serves
3

Ingredients

  • 1 large bunch of rainbow chard (about 300g)
  • 6 farm eggs
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, sliced
  • 50g feta or soft goat's cheese
  • 2 tbsp olive oil
  • Small handful of fresh herbs (flat-leaf parsley, chives)
  • Salt and black pepper

2 ingredients available from CROFT:

Adds Rainbow Chard, Farm Eggs — Dozen

Method

  1. Separate the chard stems from the leaves. Slice the stems into 1cm pieces and roughly chop the leaves.

  2. Heat a 24cm ovenproof frying pan over medium heat with the olive oil. Cook the onion for 5 minutes until soft and golden.

  3. Add the garlic and chard stems and cook for a further 3 minutes. Add the leaves with a splash of water and cook, stirring, until just wilted.

  4. Beat the eggs well with salt, pepper and the chopped herbs. Pour over the chard mixture in the pan.

  5. Crumble the feta over the top and cook on the hob over a low flame for 5 minutes until the edges are set.

  6. Transfer to a hot grill (or 200°C oven) and cook for 4–5 minutes until the top is set and golden.

  7. Rest for 2 minutes before slicing. Serve warm from the pan with crusty sourdough.

Cook's notes

Our farm eggs have particularly rich, deep-orange yolks that turn this frittata a beautiful golden colour. The rainbow chard stems hold their texture beautifully — don't be tempted to skip them. Any leftover frittata is excellent cold the next day.

Ingredients from CROFT

The farm-grown ingredients used in this recipe.

vegetables

Rainbow Chard

Vivid stems, earthy leaves — grown slowly for the best flavour.

$4.00per bunch