Food, Recipes

Green frittata with tomato salsa



  • 1 tbs extra virgin olive oil
  • 1 leek, pale section only, thinly sliced
  • 1 bunch asparagus, woody ends trimmed, cut into 3cm pieces
  • 1/2 bunch silverbeet, leaves trimmed, finely shredded
  • 10  Eggs
  • 300ml pouring cream
  • 1 cup (120g) grated cheddar
  • 1/2 cup (60g) frozen peas
  • 100g fetta, crumbled


  • 200g mixed tomatoes, halved
  • 1 tbs extra virgin olive oil
  • 1 tbs balsamic vinegar
  • 1/3 cup (50g) pine nuts, toastes


  • Step 1
    Preheat oven to 200°C. Grease a 20cm x 30cm slice pan and line the base and sides with baking paper, allowing sides to overhang.
  • Step 2
    Heat the oil in a frying pan over medium heat. Add the leek and cook, stirring, for 2 mins or until tender. Add the asparagus and silverbeet. Cook, stirring, for 3 mins or until silverbeet wilts. Season. Transfer to prepared pan.
  • Step 3
    Whisk eggs and cream in a jug. Stir in cheddar. Season. Pour cream mixture over silverbeet mixture in pan. Sprinkle with peas and fetta. Bake for 20 mins or until golden and cooked through.
  • Step 4
    Meanwhile, to make the balsamic tomato salsa, combine the tomato, oil, vinegar and pine nuts in a bowl.
  • Step 5
    Spoon the balsamic tomato salsa over the frittata. Season to serve.