Foodkit Recipe
Ray’s Silverbeet and Tomato Frittata
Serves 6 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Baby Silverbeet | |
| Onions (Brown) | Peel and finely chop |
| Garlic Cloves | Peel and chop or slice finely |
| Chilli Flakes | |
| Pinenuts | Lightly toast in a frying pan - being careful not to burn. |
| Tomato (Cherry) | Use 100g of the tomatoes. Slice each tomato in half. |
| Eggs (Free Range) | Beat 8 eggs. |
| Rocket leaves | Use one large handful. |
| Cheese (Parmigiano Reggiano) | Shave with a potato peeler into thin slices |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 2 mins | Preheat the oven to 200C. Boil the silverbeet in a large saucepan of salted water until the silverbeet is well wilted. Remove from the heat, drain and cool under cold water. Squeeze dry then thinly slice. Reserve the silverbeet |
|---|---|
| Step 2 10 mins | Heat 3 tablespoons of olive oil in a frying pan over a moderate heat. Add the onion, garlic, chilli and pine nuts and fry gently without browning for 10 minutes or until the onion is soft. |
| Step 3 3 mins | Add the silverbeet to the frying pan and stirfry for 3 minutes or until the silverbeet is hot. Taste and season with slat and pepper. Remove from the heat and cool. |
| Step 4 35 mins | Once the silverbeet mixture is cool, mix with the tomatoes and eggs. Pour into the tin and place in the oven for 30 minutes or until well set and puffing up. Remove from the oven and allow to stand for 5 minutes. |
| Step 5 2 mins | Remove the frittata from the tin and discard the paper. Sprinkle the rocket and parmesan on top of the frittata. This is best served with a salad on the side. |
Follow Us