Sunday, 22 December 2013

Silverbeet, salmon & cheese frittata

Silverbeet, salmon & cheese frittata by Carole's Chatter

What we call silverbeet, I think many of you call Swiss Chard.  This Silverbeet, Salmon & Cheese Frittata made for a fab lunch.  Not only did it taste nice, I had the good feeling of getting some leafy greens into the dish.

The first thing I did was put on the oven – duh!  Then I sautéed ½ a diced onion in a mixture of duck fat and coconut oil (some I had left over from doing duck the night before).  When the onion was nicely translucent without being at all burned I added a handful of torn up silverbeet (I didn't use the stalky bits).  In about a minute it is nicely wilted and you can take it off the heat.

I then whisked 8 eggs with a hand whisk until they were light yellow with bubbles.  In went ½ a cup of cream (it could have been milk).  I stirred this together with salt and white pepper and then added the onion and the silverbeet and some small slices of smoked salmon.

I poured this mixture into a greased ovenproof dish and popped in some halved cherry tomatoes to make it look pretty.

Silverbeet, salmon & cheese frittata - Carole's Chatter


This is what it looked like before adding the grated cheese on top and going into the oven.

If you had a pan that you could put straight into the oven you could just add the eggy mixture and let it sit on the element for a couple of minutes and then transfer the whole thing to the oven.

Silverbeet, salmon & cheese frittata


I added a cup of grated cheese on top and cooked it for about 15 minutes in a moderate oven until it had puffed up a bit.
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5 comments:

  1. I do think the tomato halves look pretty, very festive. Never heard of kale called silver beet. Love a good frittata.

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  2. Mmmm. Looks delicious and sounds pretty easy! I've made frittatas before, but they seem like much more of a production. I LOVE Swiss chard, too, and never heard the name "silverbeet" before.

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  3. Not only does this sound really good and easy -- it looks so pretty!!

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  4. Oh, I do love a good egg bake! I've never tried cooking with swiss chard - I should, though! And salmon is a favorite. YUM.

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