POTATO AND SILVER BEET FRITTATA

6 medium potatoes, boiled or steamed till tender

5 silver beet leaves
knob butter
4 eggs
2 heaped tbspns crème fraiche or sour cream
50g freshly grated Parmesan or Grana
freshly grated nutmeg
salt
black pepper
olive oil

Roll up silver beet leaves and slice
In the same non-stick fry pan that you will later cook the frittata, melt the knob of butter.
Cook the silver beet for a few minutes until well wilted.

Meanwhile beat the eggs lightly with the crème fraiche ( or sour cream), cheese, nutmeg, salt and pepper.  Tip the fried silver beet into the eggs.  Cut the cooked potatoes into small cubes and while still hot ( this helps to cook the frittata in the middle ) stir them into the egg and silver beet mixture.
Heat a film of olive oil in the non-stick pan.  When hot, tip in the frittata mixture.  Cook over low – moderate heat for about 8 minutes on the underside.
Turn the frittata by placing a plate over the top, inverting quickly and sliding the frittata back into the pan.
Cook over low heat for another 5 mins or so until the centre feels slightly firm to the touch.
(this is a great breakfast meal )

BON APPETIT!!!