Ricotta, chard and tomato bake

This was my Boxing day main course and I was grateful for the high protein and low carb option to be accompanied by the left over roasted vegetables from Christmas day. Mother in law Spread was very prepared at Christmas, she had all the ingredients in the fridge for her chosen dishes for me from Olive. She would then hand me the magazine to take over cooking them! I, of course, would read the recipe and embellish to my own taste. This bake is one such dish and I would also recommend for the January detox.


What you will need
250g ricotta cheese
4 eggs
1 bag of chard
15 cherry tomatoes
2 tea spoons mustard
1 onion
2 cloves garlic
Nutmeg
50g cheddar


Firstly, drizzle some olive oil over the cherry tomatoes and roast in the oven at 180 for 10-15 minutes until softened.


Next, thinly slice the onion and soften in a little bit of oil for five minutes before adding the chopped chard and crushed garlic cloves. Cook for another 5-10 minutes until cooked through.


Mix together the eggs and ricotta with the mustard and a good grating of nutmeg, season with plenty of salt and pepper and mix through the chard and onions. Place the batter in a baking dish and top with the roasted cherry tomatoes.

 

Finish the dish with the grated cheddar (parmesan could be used)and bake in the oven at 180 degrees for 25-30 minutes until browned and cooked through.

 

Serve with some delicious vegetables as above or with a fresh crisp salad.