Serves 5:
3 dry white bread rolls
1 cup Parmesan
1 tbsp white flour
grated rind of half a lemon
1 onion
1 garlic clove
300 g Swiss chard,
baby chard, camomile or clary sage
1 small bunch of parsley
2 sage leaves
4 mint leaves
4 eggs
salt and pepper
50 g butter
1 cup oil
Grate the rolls. Mix in the Parmesan and flour. Add the grated lemon rind, the finely chopped onion and garlic, the cooked chard, the parsley, sage and mint. Season with salt and pepper and bind with the eggs to form quite a thick mixture. Heat the butter and oil, wait until very hot then pour in the egg mixture and cover the pan with a lid. Lower the heat and cook for 20 min. Turn the frittata over and return it to the pan to brown, leaving the pan uncovered. Serve in slices like a cake.