It’s time for another recipe using vegetables from EatFresh! What can I say, I’ve been getting creative with all of the organic veggies that I receive.
To be honest, the bag is meant to feed a household of 3 or 4 people for 5 days (give or take), so it feeds me for longer than that. The vegetables can last a long time in the fridge, if washed and stored properly, so I don’t run the risk of any food waste.
But, I do also like to try and cook up as many of the vegetables as I can, as quickly as I can, so that I have plenty of food for meal times throughout the week.
The rainbow chard stalks here look gorgeous, and they still retain some colour even after baking, which makes me happy – even if it is just for aesthetics.
- Preheat oven to 180°C.
- Separate the leaves of the chard from the stalks. Trim and cut the stalks into 5 cm segments. Cut the leaves in half.
- Bring a saucepan of salted water to boil, and add the chard stems. Cook for 2 – 3 minutes, then remove and set aside to cool.
- Add chard leaves to the boiling water, and cook for 2 minutes, before removing, draining and setting aside.
- Heat olive oil in a frying pan, or skillet, over medium heat. Add the onion to the pan and cook until soft, about 5 minutes. Add the chard leaves, and a sprinkle of salt, and cook until leaves are wilted, about 6 minutes. Add the mushrooms and pancetta to the frying pan. Cook for a further 10 minutes, until mushrooms are soft. Remove from heat and set aside.
- In a large bowl, whisk together eggs, garlic powder and cheese. Season with salt and pepper. Stir through the chard leaves and mushroom mix. Add half of the chard stems, stir through.
- Pour egg mixture until an oven-proof dish. Place the remaining chard stems on top of the egg mixture.
- Cook, uncovered, in the oven for 45 – 50 minutes, or until eggs are cooked through.
- Serve warm or cold.