David Loftus
This Ligurian-style frittata includes sweet raisins and crunchy pine kernels, which complement the chard. I love the colours of rainbow chard but, if you can’t find it, use the white-stemmed variety or spinach instead. Served with rustic bread and a salad, this makes an easy meal. You can also enjoy the frittata cold in a panino (sandwich) for a packed lunch or picnic.
This recipe is an extract from Gennaro’s Verdure: Big and bold recipes to pack your plate with veg by Gennaro Contaldo (Pavilion Books). Image credit David Loftus.
Next, why not try more chard recipes from the House & Garden recipe archive?
