Silverbeet Frittata

 

Because I was tired, I made a frittata. Ten leaves of silverbeet, six eggs and a handful of parmesan, fifteen minutes, and dinner's on the table.

Because I was tired, I opened a beer.

Because I was tired, I knocked the beer over. It washed over the frittata, which soaked it up like a sponge.

Because we were hungry, we ate anyway. I can't recommend it. Beer soaked eggs are revolting. But the beer-free bit tasted good, and my four year old ate it all up.

Silverbeet Frittata - 8 to 10 small stalks silverbeet, rainbow chard or beet leaves, about 250-300g - 1 or 2 cloves garlic, bashed with the flat of a knife then chopped - olive oil - 6 eggs - a handful of parmesan or other hard cheese, grated, or a lump of feta, crumbled - parsley, or thyme or borage flowers, or other chopped herbs, optional Separate the leaves from the stalks of the greens. Discard any bruised stalks, but keep the rest. Slice the stalks thinly crosswise, then chop the leaves into ribbons. Film a wide skillet with olive oil and throw in the garlic. Stir for a few seconds, then add the chopped stalks. Sauté until translucent. Add the leaves, stir and clap the lid on the skillet. Leave for 4-5 minutes or until the leaves have softened, then remove the lid, take off the heat, and leave to cool a little. Whisk the eggs, then add the cheese and herbs. Season well. Tip the greens into the egg mixture, wipe out the pan, and reheat it. Film with olive oil again and, when it is nice and hot, pour in the egg mixture. Shake to distribute the greens across the pan. Turn the flame down and cook over medium heat until the eggs are mostly set, loosening the underside from time to time with a flexible spatula. Place under the griller for a few more minutes to set the top, slide onto a large plate, and garnish with fresh herbs. Adapted from the bible, aka The Cook's Companion by Stephanie Alexander. (Local: beet leaves, eggs, olive oil, herbs, feta. Non-local: parmesan, but you could use a local hard cheese instead.)