From Mud to Mouth – Silverbeet and Goats Cheese Frittata

31 Oct

Here we go with the inaugural From Mud to Mouth Post. I feel very comfortable talking about food and engaging with other peoples taste buds. I’ve always had a passion for cooking and it has taken me down one or two interesting paths, including my own gourmet soup stall at a farmers market, an audition for UK Masterchef and I’ve teetered on the edge of opening a food business numerous times. Most of all though I just bloody love eating good food!

Who would have thought anyone would risk their culinary credibility straight up with silverbeet, the underdog of the veggie world. I prefer to think of silverbeet as an unsung hero – its ridiculously easy to grow, prolific, healthy and damned tasty when shown a little love. I also stated that From Mud to Mouth was going to be all about offering recipes that are seasonal and grown with my own fair hands (its in the supermarkets and markets at the moment). Don’t inflict your own veggie prejudices on your child, it is possible that they might just like things that you tend to avoid.

Max is a huge fan of this dish and it tends to go from mud to mouth in about one hour, that’s harvesting, prepping, cooking and eating! Frittatas are such easy things to make and you can hide heaps of sneaky veggies in there without anyone cottoning on. Max has acquired a taste for both silverbeet and goats cheese but you can replace those two heroes with spinach and fetta, broccoli and cheddar, zucchini and parmesan – whatever works for you and yours, there aren’t too many rules. The other big frittata bonus is that they score huge non-mess points, they are easy for little ones to pick up and gorge on. They are delicious hot or cold so make great picnic fodder.

Here’s the recipe, I would like you all to read it in the style of Jamie Oliver, full of flamboyant gestures and spittle.

Goats Cheese and Silverbeet Frittata

silverbeet a respectable bunch  

goats cheese 150g

eggs 5

grated nutmeg (delicious but optional)

butter a small knob (ooh matron!)

garlic – 1 crushed

salt and pepper (always)

olive oil – a glugs worth

These are the basic ingredients but there is no reason why you can’t add zucchini, peas, spinach, onion, potato or broccoli to boost the vitamin intake.   

Set about the silverbeet with a knife until it’s been roughly chopped. Throw it into a large saucepan with a couple of glugs of olive oil and the crushed garlic cooking over a low heat, put a lid on it, go and watch a bit of Dr Phil and come back in 5. The silverbeet will have sweated and steamed in its juices and will now be nice and tender. Try and get as much liquid out as possible using the pan lid to stop any of the lovely veg disappearing down the plug hole. Hit it with some salt and pepper.

Break the eggs into a mixing bowl, give them a quick whisk and throw in any additional veg you might want to add. You can get away with not cooking most veggies if they are chopped relatively small, but I would recommend pre-cooking onion or potato. Add the silverbeet, grate in the nutmeg, a touch more salt and pepper, sprinkle in the goats cheese and give it another whisk.

Run some butter round the edge of a non stick pan (20-30cm diamter), pour in the mixture and put it into a pre-heated oven at around 200 degrees. See what the latest is with Dr Phil and by the time you can’t stand to watch anymore (about 10 minutes) your frittata will be looking delectable. Give it a little wobble to make sure it’s not too obliging and stab it with a knife to make sure it comes out clean. Bon appetit people!

Next week I will be harvesting broad beans and making them do exciting things to your childs tatsebuds. Please, please, please if anyone is game enough to give it a go, let me know how it went.

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16 Responses to “From Mud to Mouth – Silverbeet and Goats Cheese Frittata”

  1. Wendy October 31, 2012 at 3:33 am #

    Sounds yummy 🙂 why don’t you apply for Aussie Masterchef?

    • daddownunder October 31, 2012 at 3:38 am #

      Funny you should say that Wendy, I was weighing up an entry BUT there’s no way I could be away from The Boy for that long.

  2. Krystle_Sky October 31, 2012 at 7:43 am #

    I might actually give this a go next week. Sounds easy enough (famous last words right?).

    • daddownunder October 31, 2012 at 7:58 am #

      Do it Krystle its a doddle! You can be my first volunteer!

      • Krystle_Sky October 31, 2012 at 8:23 am #

        As soon as I buy more eggs. At some stage I may attempt to grow silverbeet too (must not get ahead of myself)…

      • daddownunder October 31, 2012 at 8:37 am #

        Yeah Krystle, there’s no stopping you now!

  3. Kyrstie @ A Fresh Legacy October 31, 2012 at 9:30 am #

    I love your writing style Matt and what a great name – I love Mud to Mouth!! Of course the premise behind the name is awesome too 🙂 Really great to meet you today. Love your blog. I’m eally looking forward to reading more mud to mouth.

    • daddownunder October 31, 2012 at 10:46 am #

      Thanks Kyrstie, I will definitely reciprocate when I get a chance. Sounds like we think along the same lines.

  4. mamagrace71 November 1, 2012 at 10:30 am #

    Yummo! And by the way Max is tucking into it, he thinks do too!
    Can’t believe you’re using Dr Phil as your cooking timer. Is that show still as bad as it was when I viewed it years ago??

    • daddownunder November 1, 2012 at 10:52 am #

      only if by bad you mean really really good ; )

  5. Kaz & Ang (@MeltingMoments_) November 4, 2012 at 3:25 am #

    I am a Dr Phil addict.. Oops.. did I just type that out loud?
    This recipe looks great and like it when down a treat!

    • daddownunder November 4, 2012 at 3:49 am #

      Hey, I don’t know if this was Kaz or Ang but this recipe is absolutely made for you then, what other recipe allows or even instructs you to sneak off and watch a bit of Big Phil doing his thing ; )

  6. Greer November 10, 2012 at 3:44 am #

    Half a pack of goats cheese on the verge of going mouldy in my fridge, veg patch overflowing unexpectedly with silverbeet. Thanks for telling me what to cook for dinner tonight.

    • daddownunder November 10, 2012 at 3:47 am #

      Its as if it was meant to be Greer, hope you enjoy it!

  7. Sandi November 11, 2012 at 4:07 am #

    How timely was your guest post on BabyMac which took me to your blog. I was looking for a way to use the silverbeet that I grown before our week long trip to Melbourne tomorrow. Frittata for lunch. I may have varied it a bit but still tastes great. I had a bunch of eggs from the chooks to get through as well.

    • daddownunder November 11, 2012 at 7:31 am #

      Thats great Sandi, recipes are always there for tweaking, as long as it tasted good. Thanks for the comment!

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