Green veg frittata

frittata is an omelette-style Italian tart that makes a very simple lunch or supper. Use Swiss chard (silverbeet to Aussies), ruby or rainbow chard, cavolo nero ( black cabbage) or even green vegetables such as leeks, asparagus, peas and fine green beans. Even my father and brother, who HATE silverbeet, would eat it in this form.

Serves 4

• 1 kg Swiss chard (silver beet)
• 6 free range eggs, plus 2 extra egg yolks
• 100 ml single cream
• 80g freshly grated cheese eg parmesan or gruyere
• sea salt
• freshly ground black pepper
• half tsp grated nutmeg
• 1 tsp butter
• 2 tsp olive oil

1. First, cook the veg (if you don't, they will release their juices into the frittata, which will be too watery). Cut the stems from the Swiss chard and roughly chop. Cook in a large pot of simmering salted water for 10 minutes. Wash the leaves well, roughly chop, and add to the pot. Cook for 3 or 4 minutes until wilted.
   
   
2. Drain well and cool, then squeeze out any excess water. Beat the eggs, egg yolks, cream, parmesan, salt, pepper and nutmeg in a bowl. Heat the butter and oil in a non-stick fry pan, and pour in the eggs. Arrange the drained greens in the pan, jiggling them so they settle into the egg.
   
   
3. Cook over moderate heat until the eggs have set on the bottom and are lightly golden. Heat the grill, wrap the fry pan handle with kitchen foil and place under the grill for a few minutes until lightly golden and just-set in the middle. If it's still runny, cover the pan and give it another couple of minutes over moderate heat. Cut into big wedges and serve.