Greens Frittata

Method

1. Preheat the oven to 180 degrees celsius, and heat a 30cm oven-safe cast-iron frying pan over medium heat. Add a drizzle of olive oil to cover the base of the pan.
2. Separate the leaves from the stems of silverbeet or chard, and then add them to the pan with a pinch of salt. Cook the leaves until they wilt and then remove from the pan and leave to cool.
3. Cut the leek length-ways into quarters and then slice the quarters into 1 cm slices and then wash in a colander to remove the dirt. Slice the silverbeet and fennel stems into similar size slices, removing and saving the fennel fronds for later.
4. In the same pan that was used for the silverbeet add half of the butter and saute the leek, grated zucchini, the silverbeet and fennel stems, and a pinch of salt until tender. This will take 15-20 mins over medium heat. Try not to let much colouring develop and be patient with the time to properly cook the mixture. If the veg is developing too much colour turn down the heat and add a splash of water.
5. Whilst this is cooking squeeze the silverbeet into a tight ball draining it of its excess water, then roughly chop and add to a mixing bowl.
6. Finely chop the fennel fronds and then add them into the same bowl as the silverbeet, with the herbs and the now cooked leek, fennel top, zucchini and silverbeet stem mixture.
7. Pour the whisked eggs into the bowl of veg and season with salt and pepper.
8. Clean out the pan used to saute all the veg and then pop it back on the stove over medium-high heat and add in the rest of the butter and another drizzle of olive oil. Once the butter and oil start to bubble, pour in the egg and veg mixture and reduce the heat back to medium. The oil/butter should continue to bubble gently on the outside of the frittata mix, that’s the perfect sign you’ve got the right heat on the stove.
9. Cook on the stove until the edges have gone a golden brown, this takes anywhere from 12-15 mins. Then transfer the pan into the oven and bake until the top has cooked through, about another 10-12 mins.
10. Once the frittata is cooked, allow it to cool for 5-10 mins and then flip out onto a plate or cut it directly from the pan.