in

Silverbeet and spaghetti frittata

Looking for a way to use up leftover pasta? Just add some eggs, parmesan, garlic, onion, silverbeet and viola, you have a deliciously easy weeknight meal that’s on the table in 30!
Best of all, this frittata cleverly uses whole veg and leftover ingredients to ensure nothing goes to waste.

Allergens: Recipe may contain gluten, milk, egg, wheat and lactose.


7 Ingredients


  • 1 small bunch (about 400g) silverbeet or rainbow silverbeet (chard)

  • 2 tbsp olive oil

  • 1 small red onion, cut into thin wedges

  • 3 large garlic cloves, crushed

  • 240g cooked spaghetti pasta (see tip)

  • 6 eggs, lightly whisked

  • 60g (3⁄4 cup) finely grated parmesan

5 Method Steps


  • Step 1

    Rinse and pat dry the silverbeet
    (1 small bunch (about 400g) silverbeet or rainbow silverbeet (chard))
    . Separate the leaves from the stems. Reserve a few leaves. Coarsely chop the remaining leaves. Cut the stems into 1cm-thick pieces.

  • Step 2

    Heat 1 tbsp oil
    (2 tbsp olive oil)
    in a 24cm (top size) non-stick frying pan over medium heat. Cook the onion
    (1 small red onion, cut into thin wedges)
    , stirring, for 2 minutes or until softened. Add the chopped leaves and stems, and garlic
    (3 large garlic cloves, crushed)
    . Cook, stirring, for 3 minutes or until softened. Transfer to a large bowl. Set aside to cool slightly.

  • Step 3

    Stir the pasta
    (240g cooked spaghetti pasta (see tip))
    through silverbeet mixture until combined. Add the egg
    (6 eggs, lightly whisked)
    and parmesan
    (60g (3⁄4 cup) finely grated parmesan)
    . Season well and stir.

  • Step 4

    Preheat grill on high. Heat the remaining oil in pan over medium heat. Pour in the silverbeet mixture and spread out to an even layer. Top with the reserved leaves. Cook for 8 minutes or until set around the edges. Carefully run a flat-bladed knife between the frittata and the edge of the pan to loosen and check the colour (it should be golden underneath.)

  • Step 5

    Place the pan under the grill for 5 minutes or until just set and golden. (Gently press the top of the frittata with a fork to make sure it is cooked through). Set aside for 5 minutes to cool slightly. Cut into wedges to serve.
Tell us what you think of this recipe!

Recipe Notes

Don’t have leftover pasta? You will need 100g dried spaghetti to make 240g cooked.

Source link

0/5 (0 Reviews)

Whole banana bread

Sticky tofu cabbage rolls