Potato, silverbeet, sage and parmesan frittata
Photo by Babiche Martens
|1||Onion, sliced finely|
|2||Potatoes, sliced thinly|
|1 Tbsp||Olive oil|
|4 stalks||Silverbeet, washed and chopped|
|4||Sage leaves, finely chopped|
|1 Tbsp||Fresh parsley, finely chopped|
|½ Tbsp||Chives, finely chopped|
|¼ cup||Parmesan cheese, grated|
|¼ cup||Aged cheddar cheese, grated|
|1 to taste||Salt & freshly ground pepper|
|½||Red chilli, sliced|
- In a large heavy based fry pan, add the butter and cook the onion until soft then add the potato slices. Cook for 5 minutes then set aside.
- Heat the olive oil in the pan. Add the silverbeet and saute for 3 minutes or until wilted. Preheat the grill.
- Add the chopped herbs to the eggs and whisk with the parmesan, cheddar, seasoning and chilli then pour over the silverbeet.
- Cook over a medium heat until almost set then put under the grill to finish off. Use a cutter to cut the frittata into rounds if preferred.