COOKBOOK: Super Food Ideas - March 2008
I love a good frittata and this one is at the top of my list.
Silverbeet is a great substitute for spinach and personally I think it’s tastier.
Full of vitamin A, C, B6 & K, who needs to take supplements! These individual frittatas are great for a snack to take to school for work or serve for dinner along with a green salad if your on a health routine or otherwise with a nice juicy steak!
Delicious and very easy to make!
2 large bunch of silverbeet, remove the middle stem
800g reduced fat ricotta cheese
200g fat feta cheese
1 cup of semi dried tomatoes, chopped
2 tablespoon dry dill
4 tablespoon lemon rind, chopped finely
4 garlic clove, crushed
Preheat oven to 180C
Grease with butter a 12 muffin tin
Remove the white stalk off the silverbeet. Rinse out in cold water. Place silverbeet in a pot with 1 cup of water , bring to boil for 5 mins. Drain the silverbeet and allow to cool. Once cool, you must remove as much of the liquid as possible by pressing down with a spatula and then squeezing with your hands. Set aside.
Using an electric mixer or processor, beat the ricotta, feta and egg until smooth. Place the mixture in a deep bowl.
Add the semi dried tomatoes, garlic and dill and process until chopped up finely. Remove and set aside. Add the cooked and well drained silverbeet, chop in processor. Remove and set aside.
Add both semi dried tomato mixture and silverbeet, salt snd pepper , to the cheese and egg mixture and mix well.
Add 1 and half tablespoons to each muffin mould. Bake for approx 30mins or until golden and cooked through.
Allow them to stand for 10mins then remove frittatas from muffin moulds.