Serves: 6
Total Calories: 101
Set Global Sun Oven out to preheat.
Heat the oil in a large pot over medium heat. Add fennel, onion, and leek; sauté until onion is tender, about 5 minutes. Stir in chard and spinach. Cover and transfer to Sun Oven. Cook until all vegetables are very tender, about 30 minutes. Remove pot from Sun Oven, leave Sun Oven out. Allow vegetables to cool slightly.
Whisk eggs, mint, and salt in a medium bowl. Mix in cooled vegetables. Coat a skillet or pie tin with cooking spray. Pour egg mixture into skillet spreading it out evenly. Cover and cook in Sun Oven until set in the center and beginning to brown, about 40 minutes.
Remove from Sun Oven. Run a spatula around the sides of the frittata. Cover the skillet with a plate. Invert frittata onto plate. Cut into slices. Can be served warm or at room temperature.
This Frittata alle Erbe recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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