Frittata of the season
stuffed with beetroot and Swiss chard
The Italian version of the famous Spanish tortilla baked with goat cheese and accompanied by a salad.
egg, tree nut
Fresh goat cheese
Mix of Provencal herbs
Mix of leaves
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Wash and peel the beetroot and cut it into cubes of 1cm. Drizzle them with olive oil and bake in the oven for 12-15 min. until tender. Optionally add salt and pepper.
Peel the onion and garlic and chop them finely. Chop the chard. Heat 1 tablespoon of oil in a frying pan and sauté the onion and garlic. Once cooked, turn off the heat and add the chard. Mix everything together.
Mix the roasted beetroot with the sautéed vegetables in a bowl and add the chopped parsley and the mix of provencal herbs.
Beat the eggs with the milk until it starts to foam. Add it to the vegetable mixture and season to taste.
Add 2 tablespoons of olive oil to the cake mould and put it in the oven for approx. 2 minutes to heat up.
Remove the mould from the oven, pour the vegetable egg mixture in the mould and place pieces of goat cheese in the mixture. Put it back in the oven and let it bake for approximately 12 minutes. When ready, let it sit outside the oven for 2 minutes before consuming.