Silverbeet Frittata

When my daughter Lolo was born she was a whopping 4kg, 55cm baby. She honestly looked at least 2 months old. Obviously a lot of this has to do with genetics as neither my husband or I are short people. I have no doubt however that some of this also had to do with diet.
I have mentioned before that my lovely man is a chef, he is a perfectionist and incredibly anally retentive when it comes to food. As soon as we found out I was expecting, this character trait tripled. He become The Pregnancy Commando. Everything that I ingested was critically analysed for it's nutritional value. This time it is no different, and I love him for it. So in order to ease his worry, I make this Silverbeet Frittata, as it has so much of what we pregnant ladies need.
Silverbeet is great source of folate, which as we know is essential for making healthy babies, fibre, vitamin c and iron. Add to that all the protein in eggs and that makes Silverbeet Frittata an awesome pregnancy food.
The version below is what I make for dinner as I have added a little cheese, however for lunch I omit the cheese and substitute the milk for oat milk so the the dairy allergic Lolo can enjoy it too.

half bunch of silverbeet
1 medium or 2 small onions
2 garlic cloves
6 eggs
30 ml of milk
30 grams grated cheese
1 tbls olive oil

-Preheat oven to 180°C
-Wash and double wash silverbeet in plenty of water to get rid of all the dirt
-Drain well and chop into small pieces
-Add oil and chopped onion to oven safe fry pan and cook on stove top on medium heat until onion is soft and transparent
-Add silverbeet in small amount as all of it won't fit in a medium pan in one go(it ends up cooking down)
-Add crushed garlic

-In a bowl beat the eggs with the milk
-Add cheese (or leave out-it doesn't matter)










-Add mixture to cooked silverbeet and continue cooking on the stove top for a few minutes

I know it looks like it is not enough egg mixture but once cooked, it does rise and cover the silverbeet.




-Pop in the oven and ignore for 35-40 minutes.

You'll know it's cooked when the entre feels quite firm.
I like to serve it with a simple side salad, but add what you like.