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Silverbeet and spaghetti frittata recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Transform leftover pasta into a quick and tasty frittata with eggs, parmesan, garlic, onion, and silverbeet. Ready in just 30 minutes, this dish is a smart way to use up ingredients and minimize waste.
Ingredients:
  • 1 small bunch (about 400g) silverbeet or rainbow silverbeet (chard)
  • 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
Instructions:
  • Wash and gently dry the silverbeet, keeping a few leaves aside. Slice the stems into 1cm-thick pieces and roughly chop the remaining leaves.
  • Heat 1 tbsp of oil in a 24cm non-stick frying pan over medium heat. Sauté the onion for 2 minutes until softened, then add the chopped leaves, stems, and garlic. Cook for an additional 3 minutes until everything is softened. Transfer to a large bowl and allow to cool slightly.
  • Combine the pasta with the silverbeet mixture, then mix in the egg, parmesan, and season generously. Stir until well combined.
  • Preheat the grill on high heat. In a pan over medium heat, heat the remaining oil. Pour in the silverbeet mixture, spread it out evenly, and top with reserved leaves. Cook for 8 minutes until set around the edges. Use a flat-bladed knife to gently loosen the frittata from the pan and check for a golden color underneath.
  • Under the grill, cook the frittata for about 5 minutes until golden and just set. To ensure it's cooked through, gently press the top with a fork. Let it cool for 5 minutes before cutting into wedges to serve.

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