GET
2 bunches of chard/ silver beet
2 onions
Some Parmesan (Parmigiano Reggiano)
Cheese for topping
Some Feta
2 eggs
Some rosemary and nutmeg
olive oil
Cheese for topping
all organic
DO
Wash chard very well. Separate stems from greenery. Chop onions and fry in olive oil. Cut the stems into small pieces and add to the golden onions. Cut the green of the chard rather finely and add to the pan after the stems have a glassy appearance. Cover with lid and simmer on a low heat. When the bulk has collapsed stir in the finely chopped rosemary. Cool dish a little.
Beat the two eggs and mix with the finely grated Parmesan cheese. Add a bit of the cheese and nutmeg. When the vegetables are cooked place them in a casserole and mix under the egg and cheese mixture. Crumble a little bit of feta on top and cover with remaining cheese. Bake in oven at medium heat for 20 minutes.
Serve with potatoes and a green salad.
No comments:
Post a Comment