Sweet potato and silverbeet baked frittata
- 250g silverbeet (swiss chard), white stems discarded, roughly chopped
- 50g butter, plus extra for greasing baking dish
- 2 tablespoons (40ml) extra virgin olive oil
- ½ large red onion, cut in half and thinly sliced
- 350g sweet potato (yams), peeled, sliced
- 6 eggs
- 15g Parmigiano Reggiano or Grana Padano, finely grated
- 2 sprigs rosemary, stalks removed, finely chopped
- 100g Provolone or mozzarella cheese, cut into small cubes
- Sea salt, freshly ground black pepper
Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6). Grease a round baking dish with butter (alternatively, line a baking dish with baking paper).
Heat water in a medium-sized saucepan. Bring to the boil, then add silverbeet (swiss chard) leaves. Cook for 5 minutes or until tender. Drain, then use paper towel to pat dry.
Melt the butter and olive oil in a medium-sized frying pan over medium heat. Add the onion and sweet potato slices (yams). Cook, continuously stirring until the sweet potatoes are golden and tender (approximately 8 minutes though will vary depending on the thickness of the sweet potatoes). Stir in the drained silverbeet to combine. Set aside to cool slightly.
Use a fork to lightly whisk the eggs in a bowl until combined. Stir in the Parmigiano Reggiano (or Grana Padano), rosemary and season well with salt and pepper to taste.
Arrange the sweet potato and silverbeet frittata mixture on the base of the greased baking dish. Scatter the Provolone cheese over the vegetables and pour the egg mixture evenly over. Bake the frittata for 25 minutes.
Allow the Sweet potato and silverbeet baked frittata to cool for 5 minutes before serving – buon appetito.
