individual-silverbeet-frittatas

Ingredients:

One bunch silverbeet

400g reduced-fat fresh ricotta

100g reduced fat feta

Five eggs

1/3 cup chopped low-fat semi-dried tomatoes

1 tbsp chopped dill

2 tsp finely grated lemon rind

Two garlic cloves, crushed

Method:

1. Preheat the oven to 180 degrees C. Line six large muffin cups using non-stick baking papers.
2. Silverbeet stems can be separated from their green leaves by pulling them out. Then microwave it or saute it until the leaves are wilted. Squeeze out the water and chop.
3. Electric beaters can be used to mix the ricotta and feta with the eggs. Add the rest of the ingredients. Bake for 30 minutes. Serve at room temperature. Picnic food is great.