Image- Individual Frittatas- Portrait

Individual Silverbeet Frittatas
Serves 6

 	1 bunch silverbeet 
 	400g reduced fat fresh ricotta
 	100g reduced fat feta
 	5 eggs
 	1/3 cup chopped low fat semi dried tomatoes
 	1 tbsp chopped dill
 	2 tsp finely grated lemon rind
 	2 garlic cloves, crushed

Method
1.	Preheat the oven to 180C. Line 6 large muffin cups with non-stick baking paper.
2.	Pull the green leafy part from the silverbeet stems. Wash and shake dry, then microwave or saute until wilted. Cool, squeeze out the water, and chop.
3.	Mix the ricotta, feta and eggs with electric beaters. Stir in the remaining ingredients. Divide between the muffin tins, and bake for 30 minutes. Serve at room temperature. Great picnic food.

Individual Silverbeet Frittatas
Serves 6

1 bunch silverbeet
400g reduced fat fresh ricotta
100g reduced fat feta
5 eggs
1/3 cup chopped low fat semi dried tomatoes
1 tbsp chopped dill
2 tsp finely grated lemon rind
2 garlic cloves, crushed

Method
1. Preheat the oven to 180C. Line 6 large muffin cups with non-stick baking paper.
2. Pull the green leafy part from the silverbeet stems. Wash and shake dry, then microwave or saute until wilted. Cool, squeeze out the water, and chop.
3. Mix the ricotta, feta and eggs with electric beaters. Stir in the remaining ingredients. Divide between the muffin tins, and bake for 30 minutes. Serve at room temperature. Great picnic food.

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