• 1 tbsp olive oil
  • eggs, lightly beaten
  • 125g strong Dutch cheese such as gouda (see Note), grated
  • salt and black pepper
  • 160g silverbeet leaves, stalks removed, finely sliced

Preheat oven to 180˚C. In a bowl, combine the eggs and cheese, and season to taste.

Place a large, ovenproof frying pan over medium heat. Add the olive oil and silverbeet and cook for 1½ –2 minutes until wilted. Add the silverbeet to the egg mixture and stir to combine. Pour the mixture back into the saucepan (you may need to add some extra olive oil to prevent it from sticking). Gently shake pan to evenly distribute the mixture and cook for 7–8 minutes until the bottom is set and beginning to firm up around the edges. Transfer the frying pan to the oven and cook for a further 8–10 minutes until golden.

To serve, slide frittata onto a chopping board and cut into slices or serve directly from the pan at the table.