Baked mini frittatas with chard and ricotta salata

Ingredients

For 1 serving

• Eggs2
• Swiss chard100 g
• Ricotta salata15 g
• Rye bread30 g
• Extra virgin olive oil3 g
• Garlic powderto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Preheat a conventional oven to 180 °C and grease 3 muffin cups with the oil, using a brush or a piece of kitchen paper.
2. Bring a pan of water to the boil and salt it. Meanwhile, wash the chard well, trim the ends of the stalks and cut the stalks into small pieces.
3. Boil the chard for 3 minutes, until tender; drain, let it cool slightly, squeeze it hard with your hands and chop it with a knife.
4. In a bowl beat the eggs with the grated ricotta salata, a pinch of garlic powder, a little salt and black pepper, then add the chard and mix.
5. Divide the mixture between the cups and bake for 15 minutes, until the frittatas are puffed and golden and no longer wobble in the centre.
6. Let them cool for 2–3 minutes before loosening them with a small knife, and serve with the rye bread.