Dr Sarah Kam and our Oral Hygienist Shannon both love to cook and often swap delicious new recipes. With a focus on clean eating, this Silverbeet, Potato and Truss Tomato Frittata from Jessica Cox Nutrition has become a favourite in both their homes. This frittata is loaded with eggs, potatoes and greens, making it an excellent balance of protein, fats and carbohydrates.

Did you know that when potatoes are cooked and then eaten cold, they contain high amounts of resistant starch, a type of fibre which has been shown to have positive effects on human health (Birt, DF et al., 2013). We didn’t either!

Serves: 4 serves, or 6 with a side salad
Preparation time: 25 minutes
Cooking time: 60 – 65 minutes

Ingredients

450g kipfler potatoes, skin on
1 large bunch of silverbeet
1 clove garlic, crushed
8 free range eggs
1/2 cup almond milk (or milk of choice)
1/4 cup nutritional yeast (or parmesan)
1/2 teaspoon salt
1/2 teaspoon ground pepper
6 spring onions (green shallots), finely sliced
1 tablespoon mayonnaise
1 tablespoon finely chopped fresh dill
150g baby truss tomatoes
extra virgin olive oil for drizzling

Method

Preheat your oven to 180c fan-forced.

Bring a medium sized pot of water to the boil and add in kipfler potatoes. Boil till just tender, drain then set aside. When the potatoes are cooled enough sliced them into 1/2 cm rounds.

In the interim, prepare the silverbeet by removing the hard stalks and roughly chopping up. Add the silverbeet to a medium heat frying pan with some extra virgin olive oil and sauté till nicely wilted. In the last few minutes add in the crushed garlic and stir through. Set aside.

Add to a medium-sized bowl the eggs, milk, nutritional yeast, dill, salt, pepper and mayonnaise and whisk well.

Take a deep-dish baking pan and start by placing a layer of the sliced potatoes using around one-third of them. Top with some of the spring onions and then 1/2 of the wilted greens. Repeat the potato layer again followed by the spring onions and the greens. Finish with the remaining potatoes and any leftover spring onions.

Pour over the egg mixture, making sure it is evenly distributed throughout the frittata. Now top with the truss tomatoes still attached to the vine. Drizzle with a little olive oil and season with some more pepper then place in the oven for 60 – 65 minutes till cooked through in the centre. The frittata is cooked when you press on the centre and no egg oozes out.

Serve the frittata warm or cold as is or with a fresh green salad.

Recipe and images courtesy of Jessica Cox Nutrition