- 250g chard or spinach leaves, washed and sliced into fat ribbons if the leaves are big, or keep them as they are if they are small
- 6 eggs
- 100g young wild garlic, washed and sliced into fat ribbons
- 75g Parmesan cheese, freshly grated
- 2 slices of day-old bread, crusts removed, soaked in 2-3 tbsp milk, squeezed dry and crumbled into wet breadcrumbs
- salt and freshly ground black pepper
- 1 tbsp vegetable oil
- Preheat the oven to 180 degsC/gas mark 4. You will need a non-stick frying pan that is ovenproof and also small enough to fit in the oven.
- Blanch the chard or spinach in a pan of boiling water for 1 minute or until just wilted. Drain, then squeeze out any excess water when cool enough to handle. Set aside.
- Crack the eggs into a bowl and add the wild garlic, cooked and squeezed spinach or chard, Parmesan, soaked bread, salt and pepper and mix together.
- Heat your ovenproof frying pan over a high heat until the pan begins to just quiver with smoke, then add the vegetable oil.
- Add the frittata mix to the pan and mix around for 10 seconds or so with a wooden spoon, then let the mixture settle and be brave enough to allow the frittata to take on a nice colour underneath.
- Place the pan in the oven and cook for 10-15 minutes, or until the egg is set and the frittata is ready.
- Leave to cool in the pan for about ten minutes, then turn out onto a plate. Best served warm and with a blob of mayonnaise alongside.
This recipe is taken from The Five O'Clock Apron - Proper Food for Families (Ebury Press, £20) by chef and mother of three Claire Thomson, who aims to inspire parents stuck in a teatime rut with her wide variety of healthy and flavoursome recipes for 'proper' meals.