Prep time
Cook time
Total time
You will need an oven-proof nonstick frying pan, preferably an iron skillet about 7-8" in diameter.
Serves: 4
  • 4 Tablespoons Olive or Rapeseed Oil
  • Approx. 300-400g Swiss Chard (or Spinach) Roughly Chopped
  • Approx. 8 Cherry Tomatoes, halved
  • 7-8 Eggs, beaten
  • Sea salt and Pepper
  • Tablespoon of Fresh Parsley, chopped (optional)
  1. Preheat the grill.
  2. Heat the oil in a pan, add the tomatoes and fry for 2-3 minutes.
  3. Add the chard, season with salt and pepper and cook until wilted.
  4. Beat the eggs in a bowl. Do this thoroughly otherwise you will end up with solid bits of egg white.
  5. Add to the pan, stirring gently with a fork to distribute the vegetables.
  6. Stir gently, like cooking an omelette, to let the uncooked egg get to the sides of the pan.
  7. When the eggs are ¾ cooked through, pop the pan under the hot grill to finish for 4-5 minutes.
  8. Be careful when getting the pan out! Remember to use a cloth or oven glove.
  9. Sprinkle over the parsley if using.
Recipe by The Eating Tree at