Chard, egg and Grana bake

Ingredients

For 1 serving

• Swiss chard300 g
• Eggs2
• Egg whites1
• Grana Padano20 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Rye bread2
• Saltto taste

Contains: gluten, lactose, eggs,

In season: March – June, September – October

Method

1. Put a pan of water on to boil and preheat the oven to 180 °C (conventional). Wash the chard, cut the stalks into small pieces and the leaves into strips.
2. When the water boils, salt it and cook the chard for 5 minutes, until tender; drain, let it cool slightly, squeeze well and chop.
3. Heat the oil in a frying pan over medium heat with the crushed garlic clove, add the chard and sauté for 3 minutes, until dry and well flavoured; remove the garlic.
4. Beat the eggs with the egg white, the grated Grana Padano and a pinch of salt, add the chard and pour into a cocotte.
5. Bake at 180 °C for 18 minutes, until set in the centre and lightly golden. Serve with the rye bread.