Saturday, April 10, 2010
Proscuitto, silverbeet and ricotta frittata
1 baby brown onion (I love these in the box this week. They are so fresh and sweet. They don't make your eyes weep and don't need pre-cooking)
1-2 cloves chopped garlic
1 stalk silverbeet leaves shredded
2 slices proscuitto chopped
Salt to taste
Beat eggs together. Add all other ingredients. Pour into a greased oven-proof pan (I used butter). Pop into a medium oven for 15mins.
Ours was in for a little too long. But, the golden colour is gorgeous.
Serve slices next to cos lettuce, baby tomatoes with a little olive oil and balsamic dressing.