Logo

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
  •  

Share

Silverbeet and Blue Cheese Frittata

silverbeet 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
 
Please click here if you would like to download a printable copy