Swiss Chard with Rice and Poached Egg

This simple and quick recipe combines all you need for a nutritious breakfast or a simple lunch:

  • a leafy green low in calories but high in Vitamin C, Vitamin K, and rich in minerals like copper, calcium, sodium, potassium, iron, manganese and phosphorus;
  • carbohydrates from the rice;
  • proteins from the egg.

I love this dish not only because of its beautiful combination of flavors, but also because the Vitamin C is a poweful antioxidant and the Vitamin K is well known for promoting bone formation and strengthening, making it ideal for middle-aged women (like me).

(serves 2)  A  V  B  Gf

  • 1 bunch of organic Swiss Chard
  • 1 clove of garlic
  • 3 Tbsp. Evoo
  • 2 organic eggs
  • a few drops of vinegar
  • 1 cup of white rice
  • 1 tsp. of sea salt

Wash thoroughly the Swiss chard and chop it into small pieces.  Transfer it into a pot with 2 cups of water, boil it for 10 minutes, and drain it.
Cook the rice in salted water, until al dente (12-15 minutes) and keep it warm.
Meanwhile, warm up the Evoo in a pan, peel the garlic, halve it, remove its green core and sautè it for a couple of minutes into the warm Evoo. Remove the garlic and sautè the Swiss chard for 5-7 minutes.
In a small pot, bring 2 cups of water to a gentle boil. Lower the heat until the water is simmering. Add a few drops of vinegar and gently break one egg at a time into the water, making sure not to break them. Cook for four minutes.
While the eggs are cooking, divide the Swiss chard onto two serving plates, arranging it to form a ring. Place the rice in the center of the ring and, once they are ready, place one egg on top of the rice, one per plate.
Serve warm.

Easter Egg Pie

This Easter Egg Pie is my modernized version of Torta Pasqualina, a savory pie traditionally made for Easter Monday, when Italians take a daily trip in the countryside with the excuse of burning out a few calories from the previous day overeating. As you will figure out by reading the following recipe, the outdoor activity ends at a picnic table, where the Egg Pie is just one of the many tasty dishes.
Make this quiche as a vegetarian main dish for a spring special occasion, like Easter or a bridal shower, when it will be just perfect.*


(serves 8 people)  Sp  V

  • 3 sheets of frozen puff pastry *
  • 15 oz. of ricotta
  • 8 eggs
  • 1 clove of garlic
  • 2 lb. of spinach
  • 3 Tbsp. Evoo
  • ½ Tbsp. unsalted butter
  • 1 pinch ground nutmeg
  • 4 oz. Parmesan cheese, grated
  • Salt

Warm up the oven at 380 F.
Let the puff pastry sheets thaw at room temperature. Meanwhile, wash the spinach and Continue reading

Asparagus Milanese


(serves 4 people)  Sp  V  B  Gf

  • 1 ½ lb. of organic green asparagus
  • 4 organic eggs
  • 2 Tbsp. of butter
  • 4 Tbsp. of grated Parmesan cheese

Wash the asparagus, cut and discard the hard ends, then cook them al dente, either in your steamer or in a pot of slightly salted water. In this case, make sure that the pot is high enough to cook the asparagus vertically, tips up. Continue reading

Zucchini Frittata

 Frittata is one of my lifesaving dishes: it’s quick and easy to make, nutritious, tasty and almost everybody likes it. Moreover, it can be cooked with many different ingredients, making it the ideal dish for any meal, for a picnic, even for a sandwich. It’s inexpensive, can be served warm or cold, and turns into a perfect leftover. Continue reading