KEY POINTS:
Serves 4
1 Tbs butter
1 onion, sliced finely
2 potatoes, sliced thinly
1 Tbs olive oil
4 stalks of silverbeet, washed and chopped
4 sage leaves, finely chopped
1 Tbs parsley, finely chopped
1/2 Tbs chives, finely chopped
4 free-range eggs
1/4 cup freshly grated Parmesan cheese
1/4 cup aged cheddar, grated
Salt and freshly ground black pepper
1/2 dried red chilli, sliced
1 In a large heavy based fry pan, add the butter and cook the onion until soft then add the potato slices. Cook for 5 minutes then set aside.
2 Heat the olive oil in the pan. Add the silverbeet and saute for 3 minutes or until wilted. Preheat the grill.
3 Add the chopped herbs to the eggs and whisk with the parmesan, cheddar, seasoning and chilli then pour over the silverbeet. Cook over a medium heat until almost set then put under the grill to finish off. Use a cutter to cut the frittata into rounds if preferred.