silverbeet, potato & truss tomato frittata recipe
See our recipe for silverbeet, potato & truss tomato frittata. Developed by Nutritionist Jessica Cox at JCN Clinic. Learn More
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Cooking tools:
- Baking pan
- Chef's knife
- Cutting board
- Pot
- Colander
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Oven
- Stove
Ingredients
- 450g kipfler potatoes, skin on
- 1 large bunch of silverbeet
- 1 clove garlic, crushed
- 8 free range eggs
- 1/2 cup almond milk (or milk of choice)
- 1/4 cup nutritional yeast (or parmesan)
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 6 spring onions (green shallots), finely sliced
- 1 tablespoon mayonaise
- 1 tablespoon finely chopped fresh dill
- 150g baby truss tomatoes
- extra virgin olive oil for drizzling
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