Silverbeet, Tomato and Feta cheese Frittata
- 8 large eggs
- 1/2 cup of milk
- 1/2 teaspoon of salt
- a few twists of fresh ground pepper
- 2 cups of silverbeet cut into pieces
- 2 ripe garden tomatoes diced or sliced, your choice!
- 1 small red onion
- 3/4 cup of feta cheese, crumbled
- 1 cup grated cheddar cheese
- Handful of any fresh herbs (parsley, basil, oregano, thyme)- optional
- 1/4 cup of olive oil
- Preheat oven to 180 degrees Celsius.
- Whisk the eggs, milk, salt & pepper together in a bowl.
- In a large ovenproof pan, start by sauteing the onion in the olive oil. Then add the silverbeet, tomatoes & half the herbs for a few minutes until softened. Alternatively, sautee your veggies on a large pan, then transfer to an oven dish.
- Remove a 1 cup of the cooked vegetables and set aside
- Pour the whisked "egg mixture" over the sauteed vegetables
- Sprinkle the grated cheese cheese over this and cook on medium heat for 5 minutes
- Remove from the stove top and place the remaining vegetables on top.
- Sprinkle with feta cheese and place into the pre-heated oven for 16 - 20 minutes or until the top is golden and bubbling.
- Add a little more salt & fresh ground pepper and toss the last bit of herbs over the top before serving.
Enjoy with a piece of fresh bread, or a side salad!