Chard and spring onion frittata with multigrain bread

Ingredients

For 1 serving

• Eggs2
• Swiss chard120 g
• Spring onions2
• Parmigiano Reggiano8 g
• Multigrain bread30 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Bring a pan of water to the boil and salt it. Meanwhile, wash the chard well and trim the ends of the stalks; slice the spring onions into thin rounds.
2. 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.
3. Heat the oil in a non-stick pan over medium heat and soften the spring onions for 3 minutes, until soft and translucent; add the chard and stir for 1 minute.
4. Meanwhile, beat the eggs with the grated Parmigiano Reggiano and a pinch of salt.
5. Pour the eggs over the vegetables, turn the heat to low, cover and cook for 5 minutes, until the top is almost set; flip the frittata using the lid and cook for 1 more minute, until golden.
6. Serve with the multigrain bread.