Today I am
revisiting a frittata dish in honour of the upcoming Food on Friday: Eggs
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.
I poured
this mixture into a greased ovenproof dish and popped in some halved cherry
tomatoes to make it look pretty.
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.
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.
No comments:
Post a Comment
Your comments are most welcome. I have currently disabled anonymous comments due to unwanted spam. Cheers