Chard and pecorino frittata with rosemary potatoes

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Swiss chard200 g
• Pecorino12 g
• Spring onions1
• Potatoes200 g
• Rosemary1 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

Method

1. Preheat the oven to 200 °C (conventional). Peel the potatoes, cut them into 1.5 cm cubes, toss them in a roasting tin with half the oil, the rosemary and a pinch of salt and roast for 30 minutes, turning halfway, until golden and crisp.
2. Meanwhile wash the chard well and boil it in salted water for 4 minutes, until the stalks are tender; drain, let it cool slightly, squeeze hard and chop roughly.
3. Slice the spring onions. Heat the remaining oil in a non-stick frying pan over medium heat and soften them for 3 minutes; add the chard and sauté for 2 minutes.
4. Beat the eggs and egg whites with the grated pecorino and pepper (the pecorino is salty enough) and pour over the vegetables.
5. Cover and cook over low heat for 7 minutes, until the top is almost set; flip the frittata with a plate and cook for another 2 minutes, until golden underneath too.
6. Serve the frittata in wedges with the rosemary potatoes.