Potato, silverbeet, sage and parmesan frittata
( SERVES 4 )

Viva 4/6/2008

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Amanda Laird

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1 tbsp	Butter
1	Onion, sliced finely
2	Potatoes, sliced thinly
1 tbsp	Olive oil
4 stalks	Silverbeet, washed and chopped
4	Sage leaves, finely chopped
1 tbsp	Fresh parsley, finely chopped
½ tbsp	Chives, finely chopped
4	Eggs
¼ cup	Parmesan cheese, grated
¼ cup	Aged cheddar cheese, grated
1 to taste	Salt & freshly ground pepper
½	Red chilli, sliced

In a large heavy based fry pan, add the butter and cook the onion until soft then add the potato slices. Cook for 5 minutes then set aside.
Heat the olive oil in the pan. Add the silverbeet and saute for 3 minutes or until wilted. Preheat the grill.
Add the chopped herbs to the eggs and whisk with the parmesan, cheddar, seasoning and chilli then pour over the silverbeet.
Cook over a medium heat until almost set then put under the grill to finish off. Use a cutter to cut the frittata into rounds if preferred.