Chard, tomato & ricotta bake

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• JOOLES

  25 May 2011

  JOOLES rated and commented on this recipe

  

  We always have swiss chard in abundance every year, it grows so well, so i'm always on the lookout for new recipes. This sounds perfect, although we would want some kind of meat with or in it. I was wondering if chopped ham would go well in this, always worth a try i guess.

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• rosemary

  26 May 2011

  rosemary commented on this recipe

  My lovely veggie friend is staying soon and I want to have a totally meat free weekend. I'm definitely going to cook this simple tasty recipe using spinach which is a favourite of mine. I will blanch and skin my tomatoes before slicing to avoid overcooked circles of skin! Yum!

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• Mimi

  29 May 2011

  Mimi rated and commented on this recipe

  

  Another lovely veggie recipe. I used spinach instead of the chard and I wilted it in a wok which is the easiest (and least messy!) and quickest way to wilt such large quantites. I layered the mix between layers of fresh lasagne to make it more substantial and served it with a tomato sauce. I didn't bother grilling it and just left it in the oven for a bit longer. Good alternative to the usual lasagne.

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• Katharina

  01 June 2011

  Katharina commented on this recipe

  No chard in the supermarket so used leeks instead, softened first in butter. Lovely!

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• Frantic Flapjack

  03 June 2011

  Frantic Flapjack rated and commented on this recipe

  

  I used spinach instead of chard and used a tsp of nutmeg. This needs to be seasoned well for the flavours to come out properly. Cooked up well and looked lovely when it came out of the oven. Served with mixed salad and grainy bread.

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• Nienna

  13 June 2011

  Nienna rated and commented on this recipe

  

  Used spring cabbage instead of chard as we didn't have any and added some left-over roast chicken we cooked the day before to the pan with the cabbage. Also added a generous pinch of basil and thyme - worked like a charm! Thanks for a great recipe!

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• Janet

  14 July 2011

  Janet rated and commented on this recipe

  

  Used liquidised cottage cheese instead of ricotta. Delicious!

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• Fay

  18 September 2011

  Fay rated and commented on this recipe

  

  Used spinach instead of chard, it was delicious, with a green salad! Will definitely make again.

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• VictoriaM

  26 October 2011

  VictoriaM rated and commented on this recipe

  

  Had some chard to use and found this. Super easy and rather tasty!

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• catarnold

  28 March 2012

  catarnold rated and commented on this recipe

  

  Nom Nom Nom....will definitely be making this again! Simple and quick to make and a great combination of being filling and comforting but also really light and healthy. I added mushrooms and it was superb, it is somewhere between an omlette, a quiche and a souffle

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• jollyrotten

  03 September 2012

  jollyrotten rated and commented on this recipe

  

  Cooked this tonight for a sceptic of such dishes and it was a huge hit! I did finish it off under the grill as it gave it a lovely brown colour. Super easy to do, a great week night supper. A sure fire favourite to use the veg box chard!

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• Spfire1

  09 March 2013

  Spfire1 rated and commented on this recipe

  

  Wonderful I added some toasted pine nuts on top and did half chard half spinach yum yum

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• Alidiner

  21 March 2013

  Alidiner rated and commented on this recipe

  

  Mmm. This was lovely, kind of like a baked omelette. I used Ruby Chard which smelt delicious when it was cooking with the garlic and nutmeg. I did use 5 eggs as the mixture didn't look enough.

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• Alidiner

  21 March 2013

  Alidiner commented on this recipe

  I forgot to say. I did wonder if the fat content is correct? 27.3g sounds awfully high.

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• FairyDoctor

  16 June 2013

  FairyDoctor rated and commented on this recipe

  

  Delicious! Great way to use up a lot of chard.

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Ingredients

• butter
• 450g Swiss chard , shredded (or use spinach)
• 1 garlic clove , crushed
• ½ tsp nutmeg , freshly grated
• 250g tub ricotta
• 4 eggs
• 75g parmesan , grated
• 3 or 4 ripe tomatoes , thinly sliced
• extra-virgin olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

Ingredients

• butter
• 450g Swiss chard , shredded (or use spinach)
• 1 garlic clove , crushed
• ½ tsp nutmeg , freshly grated
• 250g tub ricotta
• 4 eggs
• 75g parmesan , grated
• 3 or 4 ripe tomatoes , thinly sliced
• extra-virgin olive oil

PER SERVING

363 kcalories, protein 22.8g, carbohydrate 7.1g, fat 27.3 g, saturated fat 11.7g, fibre 0.7g, salt 1.39 g

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