Ingredients
- 1.0 bunch Rainbow Chard
- 1.0 head Romanesco Broccoli
- 8.0 piece Eggs
- 1.0 handful Parsley
- 1.0 to taste Salt and Pepper
- 1.0 cup Milk
- 1.0 pinch Saffron
- 1.0 cup Aged Cheese
- 2.0 clove Garlic
- 2.0 tbsp Olive Oil
Instructions
- Preheat oven to 180°C.
- Steam romanesco florets until just tender, about 4 minutes.
- In a large bowl, whisk eggs, milk, half the cheese, and saffron if using.
- Heat olive oil in an oven-safe skillet. Sauté garlic until fragrant.
- Add chard and cook until wilted.
- Add romanesco and spread vegetables evenly.
- Pour egg mixture over vegetables.
- Cook on stovetop for 5 minutes until edges start to set.
- Top with remaining cheese and transfer to oven.
- Bake for 15-20 minutes until set and golden.
Change how you cook
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This weeks box stars
Carbassa
Topinambo
Rave
Rodo
Bleda
Xinesa
Broccoli
Farigola
Ceba
Tendre
Col Kale
Cavolo Nero