Silver beet & Feta Frittata

Serves 4

My garden has an endless supply of silver beet at present so I have been getting creative in the kitchen. Luckily it is one of my favourite vegetables - I know that might sound strange! This is a delicious Greek inspired recipe, you can substitute silver beet for spinach if you prefer.

  • 4 - 5 leaves silver beet or bunch of spinach
  • 6 free-range eggs
  • Salt and pepper
  • olive oil
  • 100g feta, cubed
  • Pinch of dried oregano

First wilt the silver beet; wash the leaves and chop finely, including the stalks. Place in a sauce pan. Cover and cook over a medium heat until tender. The water remaining on the leaves from washing should be enough to wilt the silver beet, if not, add a splash of boiling water.

Drain thoroughly, season and set aside.

Break the eggs into a jug and whisk with a fork to combine. Season.

Heat a heavy-based frying-pan over a moderate/high heat. Add the oil and spread the silver beet over the base making sure all the moisture has evaporated.

Turn up the heat and pour over the eggs. Run a spatula around the edges while tipping the pan to allow uncooked egg to run underneath. Once the base is golden, scatter with feta and a pinch of oregano. Flash under a hot grill to set the top. Cut into wedges and serve with salad.