• 10-12 large Swiss chard leaves, washed and trimmed
  • One large onion finely chopped
  • 6 eggs, beaten
  • 2 tablespoons olive oil (or vegetable oil)
  • Salt to taste
  • Lemon wedges to serve
  1. Wash the leaves well, and then cut as much of the green away from the stems as possible. Cut the green leaves into smallish pieces and place in a medium bowl. Discard the stems or use in another recipe.
    Heat a medium-sized frying pan over medium heat until hot, add a tablespoon of oil, heat until shimmering, add the onion and sauté until very soft and translucent about 6 minutes. Add the onions to the chopped Swiss chard leaves and mix well, add the eggs and season with salt.
  2. Heat a crepe pan or use the same pan that you fried the onions in, over medium heat, once hot add ½ a tablespoon of oil, once the oil is shimmering, add half the swiss chard mixture to the hot pan and using the back of a spoon flatten into a large flat disk about 1cm (½ inch) thick. Lower heat and cook until set on the bottom and turning deep brown on the edges. Once set on the bottom, flip with a spatula or use a plate to help flip the ejeh over. Cook on the second side for a further 5-7 minutes, until cooked through.
  3. Serve warm or at room temperature by cutting into wedges and serving with fresh lemon wedges.