👨‍🍳 Instruktioner

1. 1

   Blanch the chopped Swiss chard in boiling water for 2-3 minutes. Drain well and squeeze out any excess water. Set aside.

   ⏱️ 5 minutes
2. 2

   In a skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

   ⏱️ 8 minutes
3. 3

   In a large bowl, whisk together the eggs, ricotta cheese, grated Parmesan, nutmeg, salt, and pepper.

   💡 Proffstips: Ensure the cheeses are well combined.
4. 4

   Add the blanched Swiss chard and the sautéed onion and garlic mixture to the egg and cheese mixture. Stir to combine everything thoroughly.

   💡 Proffstips: Taste and adjust seasoning if necessary.
5. 5

   Preheat oven to 180°C (350°F). Grease 6 individual ramekins or a medium-sized baking dish with butter.

   ⏱️ 5 minutes
6. 6

   Pour the Swiss chard and cheese mixture into the prepared ramekins or baking dish.

   💡 Proffstips: Fill the ramekins about three-quarters full.
7. 7

   Bake for 30-40 minutes, or until the center is set and the tops are lightly golden brown.

   ⏱️ 40 minutes

   💡 Proffstips: A knife inserted into the center should come out clean.
8. 8

   Let the pasteles cool slightly before serving. They can be served warm or at room temperature.

   💡 Proffstips: Serve with a side salad for a complete meal.