Silverbeet and sundried tomato frittata

Silverbeet and sundried tomato frittata

Cook for Your Life
Gorta Yuuki (studio) and William Meppem (location)

To get a good start to the day, you need a good breakfast, and when I’m sick of having porridge I like to have something like this frittata. Of course, it also works as a high-protein side dish or lunch. Leftovers are brilliant for breakfast, lunch or dinner during the rest of the week.

For a non-vegetarian frittata, you can add some cooked shredded chicken with the basil and parmesan before grilling.


Quantity Ingredient
4 eggs, plus 2 egg whites
3 tablespoons milk
1 tablespoon dijon mustard
1 tablespoon olive oil
1 leek, finely sliced
4 garlic cloves, crushed
6 silverbeet leaves, shredded
2 tablespoons apple-cider vinegar
8 sundried tomatoes, finely chopped
1 tablespoon small basil leaves
80g parmesan, grated


  1. Combine the eggs and egg whites, milk and mustard in a medium bowl and whisk until just combined. Set aside.
  2. Heat the olive oil in an ovenproof frying pan (around 20 cm in diameter) over medium heat. Add the leek and fry for 1–2 minutes, until starting to soften. Add the garlic and fry for another minute, then add the sliverbeet and vinegar, cover with a lid and cook for 5 minutes, or until the silverbeet has wilted. Scatter with the tomatoes and pour on the egg mixture. Continue to cook for 5–6 minutes, until the frittata is just beginning to set. Scatter with the basil leaves and parmesan. Transfer to a preheated grill and cook for 7–8 minutes, until golden. Cut into wedges and serve.

low fat
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