• butter
  • 1 red onion, halved and sliced
  • 200g Swiss chard or spinach, washed and shredded
  • 1 clove garlic, crushed
  • from a jar 4 roasted red peppers, chopped
  • 250g ricotta
  • 4 eggs
  • (or veggie alternative) 75g parmesan or grana padano, grated
  • green salad, to serve


  • 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.

  • 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.


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