Ingredients
- 1 tbsp olive oil
- 6 eggs, lightly beaten
- 125 g blue cheese
- Salt and black pepper
- 160 g silverbeet leaves, stalks removed, finely sliced
Silverbeet and Blue Cheese Frittata
Method
- Preheat oven to 180˚C
- In a bowl, combine the eggs and cheese, and season to taste
- Place a large, ovenproof frying pan over medium heat
- Add the olive oil and silverbeet and cook for 1½ –2 minutes until wilted
- Add the silverbeet to the egg mixture and stir to combine
- Pour the mixture back into the saucepan (you may need to add some extra olive oil to prevent it from sticking)
- Gently shake pan to evenly distribute the mixture and cook for 7–8 minutes until the bottom is set and beginning to firm up around the edges
- Transfer the frying pan to the oven and cook for a further 8–10 minutes until golden
- To serve, slide frittata onto a chopping board and cut into slices or serve directly from the pan at the table with side dishes of red onion jam and fresh peach chutney
Comments
This is a great way to use up that silverbeet which has grown a little too large for eating raw in salads.
Thanks to Evansdale Cheese - Bay Blue Cheese and to Brydone Organic Growers - silver beet for providing the ingredients used in the demonstration at the market
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