* 2 people
* 400 calories per serving
* Difficulty easy
* Ready in 45 minutes
* Vegetarian recipe
* Light recipe
* Can be prepared in advance
* You can eat out
* 1 kg of beet
* 1 tablespoon olive oil
* 6 shallots
* 200 ml vegetable broth
* 4 eggs
* 40 g Parmesan cheese
* Butter and bread crumbs for the mold
Preheat oven to 200 ° C.
Separate the coasts of chard and rinse thoroughly. Remove the stems from the leaves and discard those that are too tough.
Steam for 20 minutes, or boil in salted water for 15 minutes.
Withdrawal, and if it are boiling, place them in a colander and crush with a spoon to make her lose the excess water. Chop coarsely with the crescent on a cutting board.
Put the oil in a skillet, the shallots peeled and cut into cloves and brown at high heat. Combine then a ladle of broth and cook for 10 minutes over a gentle heat. Then cooked with salt.
Break the eggs into a bowl and beat with a fork. Combine Parmesan cheese, grated nutmeg and a pepper. Combine the beets, scallions and mix.
Grease a 20×30 cm mold, sprinkle with breadcrumbs, blow away the excess, then put the mixture.
Sprinkle the surface even with the bread crumbs, some butter and bake at 200 ° C for 40 minutes.
Serve warm or cold.
This article courtesy of “Lo Spicchio d’aglio” .