Baked potato and rosemary frittata with chicory

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Potatoes200 g
• Rosemary1 g
• Pecorino10 g
• Chicory greens200 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: October – April

Method

1. Preheat the oven to 190 °C (conventional) and put two pans of water on to boil. Peel the potatoes and slice them about 3 mm thick; clean the chicory, discarding the base and damaged leaves, and wash it.
2. When the water boils, salt it, cook the potatoes for 6 minutes, until tender but whole, and drain. In the other pan cook the chicory for 8 minutes, until the stalks are tender; drain and squeeze it.
3. Beat the eggs and egg whites with the grated pecorino, finely chopped rosemary, salt and pepper and stir in the potatoes.
4. Grease a small baking dish with half the oil, pour in the mixture and bake at 190 °C for 20 minutes, until the frittata is golden and firm in the middle.
5. Meanwhile heat the remaining oil in a frying pan over medium heat with the crushed garlic and toss the chicory for 3–4 minutes, until well flavoured; salt it.
6. Serve the frittata in slices with the sautéed chicory.