Rainbow Chard & Red Onion Frittata

by Nessa Robins

This frittata is bursting with flavour and rich in protein, vitamins, minerals, and fibre. Chard is such a versatile vegetable and can be used in place of spinach in many dishes. It’s packed with nutrients including vitamin A and C, while being an excellent source of vitamin K. When a calcium-rich food, such as cheese or milk, is paired with a vitamin D-rich food, such as eggs, the absorption of that calcium is made a little easier for the body. Vitamin D is well promoted as the vitamin to help with the absorption of calcium, but vitamin K plays a crucial role in optimising calcium use in the body, making chard a great addition to this tasty calcium-rich dish. This easy-to-make frittata is packed with nutrients to help boost ones bone health, and serves well for lunch with a big green salad.

Enjoy!

Nessa x  

Rainbow Chard & Red Onion Frittata

Ingredients

  • 1 tbsp olive oil
  • 2 small red onions, finely sliced
  • Small bunch rainbow chard, roughly chopped
  • 75g cherry tomatoes, halved
  • Salt and black pepper
  • 6 eggs
  • 120ml milk
  • 75g cheddar cheese, grated

To serve

  • Chives, chopped

Method

  1. To a large frying pan, over a medium heat, add the oil. Once hot, add the red onion. Cook on low for about 10 minutes, until soft and slightly coloured. Add the chard and tomatoes. Season with salt and pepper. Cook for about 3 minutes, stirring regularly. 
  2. In a bowl, whisk together the eggs with the milk. Season with a little salt and pepper. Pour into the pan, covering the vegetables. Add an even layer of the grated cheese.
  3. Cook for 8-10 minutes, until almost set, then place under the grill for a couple of minutes until bubbling. 
  4. Garnish with some chopped chives and chive flowers, if you have them to hand, and serve with a green salad. 

Irish Root Veg and Feta Frittata

by Lou Robbie

This frittata is so handy to make and works perfectly with gorgeous Irish root veg! You can add just about any cooked veg to your frittata, here we are using delicious turnip and potato thats delicious with spinach and feta. Any left over cooked veg can be used think beetroot, peppers, courgette, carrots, parsnips, broccoli or peas it’s a real #zerowaste hero recipe.

This recipe makes a large frittata that is great for feeding a crowd for lunch, dinner or picnic. The best part is you can have it hot or cold.

Make a root veg with your next veg box.

Lou 🙂

Ingredients: makes 8 big slices

  • 300g cooked turnip/swede, cooled and diced
  • 300g cooked potato, cooled and diced
  • 150g feta
  • 18 eggs
  • zest 1 lemon
  • salt and pepper
  • handful spinach

Method:

  • Step 1: Preheat the oven 180ºC and line a baking tin (20cm x 30cm) with parchment paper.
  • Step 2: Scatter the cooked turnip and potato, evenly, over the bottom of the tray.
  • Step 3: Chop the baby spinach roughly and put it on top of the turnip and potato.
  • Step 4: In a bowl whisk the eggs along with a good pinch of salt and pepper. Zest the lemon into the egg and mix well.
  • Step 5: Pour the egg mix over the veg and push any veg sticking up down with a fork.
  • Step 4: Bake in the oven for 30-40 minutes, until cooked through.
  • Serve warm with a salad or cold on a picnic.

3 Ingredient Frittata

by Lou Robbie

Less is more with this frittata, gently season each ingredient as you work through the recipe and you’ll end up with a delicious dish that can be eaten for breakfast, lunch or dinner! 

The Italians got it right with this one, its simplicity is what makes it. Served with some local leaves and ripe cherry tomatoes all it needs is some September sun to make it perfect! 

If there’s any left over, use it to make a sourdough sandwich. Slice it cold, add mayo, leaves and tomato to the sandwich – it’s delicious for the lunch box.

Lou 🙂

**You will need an oven safe non-stick frying pan to make this frittata – most frying pans are oven safe. If you wish you can use a deep baking tray 8in x 8in approximately. 

  1. Scrub and steam or boil the potatoes first. Allow to cool. 
  2. Slice the courgettes into rounds and fry on a frying pan with a pinch of salt until charred and golden sprinkle, set a slice to cool. 
  3. Once cooled, dice the potatoes into cubes, keep the skins on if you wish, that’s where the nutrients are.  
  4. Preheat the oven to 180℃.
  5. Warm a (oven safe) non-stick frying pan on a medium heat and add a tablespoon of oil. 
  6. Fry the potatoes until golden and crispy and season with a pinch of salt and pepper.
  7. While the potatoes are frying, crack 6 eggs into a mixing bowl and add a pinch of salt and pepper, whisk well. 
  8. Pour the eggs over the fried potatoes. Top with the slices of courgette. 
  9. Cook on the hob for 3-4 minutes then carefully transfer into the oven. 
  10. Bake in the oven for 15-20 minutes until the egg has set. 
  11. Use a dry tea towel to lift the frying pan out of the oven. 
  12. Set the frypan aside to cool for 10 minutes then loosen the edges with a rubber spatula and slice onto a serving plate. 
  13. Serve with salad – I chose Galway grown leaves and heaps of cherry tomatoes!