- 200g portobello mushrooms
- 200g rainbow chard
- 2 onions
- 2 garlic cloves
- 6 eggs
- 1 lemon
- A handful of oregano, leaves only
- 2 vine tomatoes
- 50g rocket
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 1.
Preheat your oven to 180°C/Fan 160°C/Gas 5. Slice the portobello mushrooms. Roughly shred the chard leaves and finely slice the stalks. Peel and finely slice the onions. Peel and grate 1 garlic clove.
- 2.
Break the eggs into a bowl and mix with a good pinch of salt and pepper. Beat well till combined.
- 3.
Pour 1 tbsp olive oil into a large ovenproof pan and bring to a medium heat. Slide in the onions and sprinkle in a little salt and pepper. Fry for 2 mins, stirring occasionally, till softened. Add the mushrooms, chard stalks and the grated garlic and continue to cook for a further 5 mins, or till the mushrooms are glossy.
- 4.
Tip the chard leaves into the pan and stir till wilted. Pour over the beaten eggs and swirl the ingredients quickly together. Fry for 1 min, then transfer to the oven for 10 mins till the frittata is set.
- 5.
Tip the chard leaves into the pan and stir till wilted. Pour over the beaten eggs and swirl the ingredients quickly together. Fry for 1 min, then transfer to the oven for 10 mins till the frittata is set.
- 6.
Grate the remaining garlic clove into a bowl. Grate in the lemon zest and squeeze in the juice. Roughly chop the oregano leaves and add to the bowl. Stir together, along with a little salt and pepper and 1 tbsp oil to make a dressing.
- 7.
Slice the tomatoes and scatter into a bowl. Tip in the rocket and toss with the dressing. Pile onto plates and serve with wedges of the frittata.