Friday, October 3, 2008

Springtime Fritata

This is an ovenbaked fritata that can be changed to suit what ever is currently growing in your garden. At the moment it is Springtime in Australia and I desperately needed a way to use all the eggs and going-to-seed silver beet.


6-8 eggs (this depends on the size of your hens and the eggs that they lay)
A little milk
A handful of silverbeet (use the smaller leaves that are going to seed at the top of the plant)
3 small leeks (or one large)
1 bacon rasher, thinly sliced
A small wedge of ricotta
1 small handful of grated peccorino cheese
Grated tasty cheese
Salt and pepper (to taste)


1. Wash the silverbeet thoroughly and strip the leaves from the middle vein. Discard the veins. Wash and chop the leeks
2. Mix the eggs and thin it with a little milk. Add the crumbled riccota and grated peccorino. Season with salt and pepper.
3. Grease an oven save dish and pop in the silverbeet, leeks and bacon.
4. Pour over the egg mixture.
5. Grate enough tasty cheese to thinly cover the top.
6. Pop the lot into the over and cook at a moderate heat until it puffs up and is golden on top.
7. Allow to cool a little and serve. Fritatas actually taste better at a warm temperate.

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