Frittata is an old-fashioned Dutch favourite. Try this silverbeet filled version hot or cold served with salad and potatoes for a satisfying meal.
- 1 tbsp olive oil
- 6 eggs, lightly beaten
- 125 g strong Dutch cheese such as gouda (see Note), grated
- salt and black pepper
- 160 g silverbeet leaves, stalks removed, finely sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
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.
• Gouda is available from most supermarkets and European delicatessens. If unavailable, substitute with parmesan.
Photography by Alan Benson