Chard and pecorino frittata with new potatoes

Ingredients

For 1 serving

• Swiss chard200 g
• Eggs2
• Egg whites100 g
• Pecorino15 g
• Garlic1 clove
• Potatoes200 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: lactose, eggs,

Method

1. Bring a pot of water to the boil and salt it. Meanwhile wash the potatoes and cut them into wedges; wash the chard and remove the tough parts of the stalks.
2. Boil the potatoes for 12 minutes, until almost tender, and the chard in the same water for 4 minutes; drain everything, squeeze the chard well and chop it.
3. Heat half the oil in a non-stick frying pan of about 20 cm over medium heat with the crushed garlic and sauté the chard for 3 minutes, until dry; remove the garlic.
4. Beat the eggs, egg whites and grated pecorino, add the chard, return to the pan, cover and cook over low heat for 6 minutes, until the edges are set; flip the frittata with a plate and cook for another 6 minutes, until firm and golden.
5. Meanwhile brown the potatoes in another pan with the remaining oil over medium-high heat for 5–6 minutes, until golden and crisp; serve with the frittata.