Eggs are a compact and versatile source of high quality protein, vitamins and minerals, in fact eggs are one of the few vegetarian sources of Vitamin D which is so essential for healthy bones. Combined with calcium rich cheese and the fresh flavours of chard, asparagus and onion, this frittata is a flavour filled nutrient rich anytime meal.
Fingers crossed you have access to freshly grown lemon thyme; it looks after itself and provides the most beautiful flavoursome addition to dishes. Chard is also so easy to grow, when picked straight from the garden the flavour is so incredible!
Equipment Stove & Oven
- Preheat a fan forced oven to 180c.
- Grease and line a 20cm oven safe frypan or similar with parchment paper (have overlap up the sides- so you can easily lift out of pan to serve)
- Place a large shallow saucepan on the stove over medium heat, add the olive oil, sliced onions and a good pinch of salt, cook without colour stirring regularly, until soft (10 minutes).
- Add the butter and finely chopped garlic, continue to cook for 2-3 minutes without colour.
- Deglaze the pan with the apple cider vinegar.
- Increase the heat to high and add the finely chopped stalks and leaves of the chard/silverbeet, toss to wilt and evaporate off water. Take the mix and spread evenly over the base of the prepared fry pan.
- Meanwhile –trim the stalks off the asparagus, cut into inch pieces and place in a microwave safe container with a splash of water. Place the lid on and cook for 1.5 minutes, cool slightly before draining. Spread over the chard mix.
- In a medium sized bowl whisk together the lemon thyme, eggs and pepper, pour into frypan.
- Top with the grated parmesan and crumbled goats or fetta cheese.
- Place in the preheated oven and cook until set and golden 25-35minutes. (You may need to grill the top if the mix is cooked and the top not golden)
- Remove from the oven, allow to sit for 10 minutes before serving with salad.