Beetroot Top, Leek and Fresh Cheese Frittata
While this frittata is delicious, what was really wonderful about it was that I made it from local produce - beetroot, leeks, eggs and fresh cheese made from Gippsland Dairy Milk.
Quantity: 4 serves
- 350 g fresh beetroot leaves
- 250 g Queso Blanco broken into small pieces (1-2 cm)
- 1 medium leek
- 1/2 cup freshly grated parmesan
- 6 large free-range eggs
- 2 tbs olive oil
- 2 cloves of garlic
- Freshly ground black pepper
Pick over the leaves and discard any that are too old.
Remove the lower stalk from the beetroot leaves and reserve.
Wash the leaves well to remove any grit, dry the leaves in a tea towel or salad spinner and then shred finely.
Wash the reserved stalks and dry with a tea towel. Chop the stalks, keeping them separate from the leaves.
Trim the leek and wash well to remove any dirt. Slice finely.
Finely chop the garlic.
Heat the olive oil in a large non-stick frying pan, over a medium heat.
Add the leek, garlic and beetroot stalks and saute until tender.
Add the beetroot leaves to the pan, season with salt and pepper, and put the lid on the pan. Continue to cook until the leaves are soft and wilted.
Meanwhile, break the eggs into a bowl and beat lightly with a fork, add the cheeses, season well and mix gently.
When the beetroot and leek mixture is ready, add the egg and cheese mixture to the pan.
Cook until almost set.
Remove the pan from the heat, then holding a dinner plate over the pan, flip the frittata onto the plate. Carefully slide the frittata back into the pan with the uncooked side to the base of the pan, and continue to cook for a few more minutes. Alternatively instead of flipping the frittata you could finish the frittata under a preheated grill for 5 minutes.
- Queso Blanco can be easily made at home, alternatively you could use store-bought ricotta
- Serve wedges of frittata with oven roasted tomato and a few shards of crisp prosciutto, alternatively with some fresh, dressed salad greens.
- You could also make this frittata with ricotta and silverbeet or swiss chard.