Potato, silverbeet, sage and parmesan frittata

Babiche Martens

Ingredients

1 Tbsp	Butter
1	Onion, sliced finely
2	Potatoes, sliced thinly (Main)
1 Tbsp	Olive oil
4 stalks	Silverbeet, washed and chopped
4	Sage leaves, finely chopped
1 Tbsp	Fresh parsley, finely chopped
½ Tbsp	Chives, finely chopped
4	Eggs
¼ cup	Parmesan cheese, grated
¼ cup	Aged cheddar cheese, grated
1 to taste	Salt & freshly ground pepper
½	Red chillies, sliced

Directions

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.
4. 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.