Silverbeet, Tomato and Goats' Cheese Frittata and Salad
½ onion, chopped
1 garlic, chopped
7 – 8 organic eggs, whisked
4 big leafy stalks of silverbeet (swiss chard) or equivalent if smaller leaves, sliced into 1cm strips (stalks included)
7 cherry tomatoes, halved
Roasted pumpkin leftovers, cut into bite size pieces (optional)
4 heaped Tbs grated pecorino or parmesan
Handful flat leaf parsley, chopped
1 heaped Tbs goats’ cheese to crumble on the top
Celtic salt and pepper
Extra virgin olive oil
METHOD
Preheat oven 350°F and lightly oil a ceramic pie dish.
Heat a splash of olive oil on medium heat in a fry pan and sauté onion until very soft.
Add garlic and cook down for 1 minute.
Add the silverbeet and sweat down until it’s wilted.
To the whisked eggs, add the pecorino, parsley, a generous sprinkle of Celtic salt and good grind of pepper.
Spoon the silverbeet and onion into the pie dish and pour the egg mixture over the veg.
Spread the cherry tomato halves out evenly, along with the roasted pumpkin pieces and crumble goats’ cheese on the top.
Pop into the oven for 20 minutes or until golden on top.
SERVE WITH
A rocket or mixed lettuce salad, slices of avocado, thinly sliced red onion and slices of Lebanese cucumber. Dress with a drizzle of extra virgin olive oil and balsamic vinegar – delicious!
RAW bowl per person
2 dessert spoons sauerkraut
½ carrot cut into sticks
Portion of steamed broccoli
¼ of a beetroot, steamed
Note
Work out the amount of broccoli needed, steam as a whole, then cut into portions once cooked. This helps retain more of the nutrients.
Cut beetroot into ¼’s for steaming and slice once cooked. Place veg in a bowl and drizzle with extra virgin olive oil, a squeeze of lemon or a capful of apple cider vinegar and season with Celtic salt and ground black pepper.
