Silverbeet frittata

1.Combine ricotta and parmesan in a bowl. Cut silverbeet stalks and shred leaves. Heat a lightly oiled frying pan on medium. Cook silverbeet stalk, onion and garlic for 4 minutes, stirring, until soft. Add leaves and cook for another minute, until leaves wilt.

2.Add egg and crumble ricotta mixture over the top. Cook on medium heat for 15 minutes, until just set. Place frittata under a preheated grill for 5 minutes, until cheese is golden. Season, slice and serve with salad.