Frittata with peas and chard

Ingredients for 4 servings:

• 3 eggs, size M
• 100 g peas, frozen
• 50 g chard
• 70 g cauliflower florets
• 6 slices of bacon
• 50 ml milk or cream
• ½ tsp baking powder
• 100 g Cheddar cheese, grated
• 50 g Gorgonzola, milder
• 100 g bacon, diced
• e.g. salt and pepper
• e.g. Paprika de la Vera
• e.g. curry powder
• 4 sprigs of thyme, fresh

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

simple, quick, low carb

Preheat the oven to 180°C (top/bottom heat). Using a powerful blender, chop the cauliflower in small pieces until it is about the size of a grain of rice. Then precook in the microwave for about 4 minutes at 600 watts. Let it cool slightly. Chop the chard and blanch for about 5 minutes. Meanwhile, combine the eggs, baking powder, grated cheese, milk, and cauliflower rice in a bowl. Whisk until smooth and season. Brown the bacon, peas, and chard in an ovenproof pan or pot. Pour the egg mixture over the vegetables, then arrange the bacon evenly on top. Pick off the thyme leaves, cut the Gorgonzola into small pieces, and scatter them on top. Place in the preheated oven and bake for 25 minutes.