Ingredients
- cherry tomatoes 150g
- extra-virgin olive oil
- butter
- chard 200g, shredded
- nutmeg a good grating
- ricotta 125g
- eggs 3
- parmesan 50g, grated
Method
-
Step 1
Heat the oven to 220c/fan 200c/gas 7. Toss the tomatoes with a little olive oil, season and roast for 10 minutes. Take out but leave the oven on.
-
Step 2
In the meantime, melt a knob of butter in a large frying pan then fry the chard for 5 minutes or until wilted and tender. Season with the nutmeg, salt and pepper.
Press against the pan with a wooden spoon to squeeze out excess juices and pour them away. Beat the ricotta with the eggs and most of the parmesan. Season, then stir in the chard.
Pour into a buttered baking dish about 20cm square, spoon on the tomatoes and sprinkle on the rest of the cheese.
Bake for 10-15 minutes until just set in the middle. Grill for 2 minutes until golden if you want more colour. Serve with a crisp green salad.
Nutritional Information
- Kcals 371
- Carbs 6.4g
- Protein 26.7g
- Fat 26.8g
- Salt 2g
- Fibre 1g
