The classic frittata gets a flavour makeover with spring greens.
8 eggs, lightly beaten
¼ cup flat-leaf parsley leaves, roughly chopped
1 tbsp chives, finely chopped
sea salt and freshly ground black pepper
3 tbsp extra virgin olive oil
1 zucchini, trimmed and thinly sliced lengthways
2 cloves garlic, finely chopped
1 tbsp rosemary leaves, finely chopped
1 tbsp thyme leaves, finely chopped
3 large silverbeet leaves, roughly chopped
finely grated pecorino and crisp bacon rashers (optional), to serve
1. Preheat the oven to 180C fan-forced (200C conventional).
2. In a bowl, whisk the eggs, parsley and chives. Season to taste.
3. Heat 1 tbsp olive oil in a 20cm non-stick, ovenproof frying pan over a medium-high heat. Cook zucchini slices until lightly golden on both sides. Drain on absorbent paper.
4. In the same pan on a medium heat, add 1 tbsp oil and saute the garlic, rosemary and thyme until fragrant, and garlic has softened. Add the silverbeet and cook for a minute or until the greens start to wilt. Remove from the heat, and transfer the mixture to a bowl.
5. Heat the remaining oil in the same frying pan over a medium heat. Add the egg mix and cook without stirring until the outside begins to set. Using a spatula, start stirring the eggs, lifting up the set egg so the uncooked egg runs underneath. Continue to cook for a further minute, then spoon the silverbeet mixture and grilled zucchini over the eggs, pressing down gently and spooning some of the raw egg over the top so the vegetables are covered.
6. Sprinkle with salt and pepper, then transfer the pan to the oven. Cook the frittata for 10-15 minutes or until the egg is golden on top and just set.
7. Serve sprinkled with pecorino, with bacon on the side, if desired.