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Ingredients
- butter
- red onion 1, halved and sliced
- Swiss chard or spinach 200g, washed and shredded
- garlic 1 clove, crushed
- roasted red peppers from a jar 4, chopped
- ricotta 250g
- eggs 4
- parmesan or grana padano (or veggie alternative) 75g, grated
- green salad to serve
Method
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Step 1
Heat the oven to 220C/fan 200C/gas 7. Melt a knob of butter in a large frying pan then fry the onion until soft. Add the chard and cook for 5 minutes or until completely wilted and tender. Add the garlic and peppers, cook for 1 minute, then season. Press against the pan with a wooden spoon to squeeze out any excess juices and pour them away. Allow to cool for a few minutes.
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Step 2
Beat the ricotta with the eggs and most of the parmesan. Season, then stir in the chard and pepper mix. Pour into a round, buttered baking dish and sprinkle on the rest of the cheese. Bake for 15-20 minutes until just set in the middle. Serve with a green salad.
Nutritional Information
- Kcals 294
- Fat 19.4g
- Saturates 10.1g
- Carbs 8.3g
- Fibre 0.8g
- Protein 21.1g
- Salt 1g
