Wholesome Greens & Red Onion Frittata
I love this wholesome recipe for its simplicity in method and ingredients, and versatility. Sometimes I just want a straight up healthy meal that the whole family will eat without too much jazz, and this one can be whipped up quickly on a weeknight! But I live with a chef who likes a flavour punch and luckily this can be pimped up with things like goats cheese, herbs, chilli and condiments too. It’s gluten free and dairy free if you leave out the cheese. It also makes a great picnic meal and lunch the next day. I like to serve it with a simple salad of garden leaves with a zingy dressing.
INGREDIENTS:
1 medium red onion
2-3 garlic cloves, crushed
1 bunch rainbow chard or silverbeet, finely chopped
1 bunch kale or spinach, finely chopped
Handful mixed herbs like parsley, dill and mint (basil works too), finely chopped
Pinch grated nutmeg
8 eggs, beaten
Salt & pepper
Goats cheese, optional
Parmesan cheese, optional
Lemon wedges, to serve
METHOD:
Preheat the oven to 180 deg & line a 20cm round oven-proof pan or dish with baking paper.
Slice your onion, and set aside two of the middle lots of slices (with the rings from large to small on the inside) as you will use these to decorate the top of the frittata (see photo).
Heat ghee or olive oil in a pan and pop in the remaining sliced onions. Saute for around 8 minutes until soft (or reduce heat and cook for 20-25 minutes to caramelise adding a dash of balsamic vinegar if you have it).
Stir in the crushed garlic and then the greens in batches and cook until wilted. Stir in the herbs and nutmeg, then transfer to a bowl.
Place your prepared lined pan on medium heat. Season your beaten eggs with salt and pepper and pour enough into the pan to coat the bottom.
Cook the eggs until the outside begins to set and then spoon the greens mixture over the top evenly. Pour the remaining egg mix over the top and dollop with goats cheese, if using. Arrange your onion rings over the top, overlapping various sizes to make a nice pattern.
Allow to cook for another 1-2 minutes before transferring into the oven for 10-15 minutes or until the frittata is golden on top and just set.
Serve with lemon wedges, and top with a sprinkle of parmesan and your favourite condiments like pesto or hot sauce.