1 Bunch Silverbeet coarsely shredded, stems removed
1 tbs garlic finely chopped
1 small onion
3 tbs olive oil
8 eggs, lightly beaten
½ cup grated cheddar cheese
250g feta crumbled
250g Italian style ricotta
2 tbs finely chopped flat leaf parsley
1 tin Antica Napoli Italian Cherry Tomatoes
Salt & pepper to season
Sauté onion and garlic in the olive oil until softened, add silverbeet, then steam with the lid on until wilted, stirring occasionally. Strain this into a colander to remove any excess liquid. In a large mixing bowl combine the eggs and all remaining ingredients (excluding polenta base) then add the
cooked spinach. Line oven proof dish with cooked polenta, then pour over egg mix. Bake in a pre-heated 180°c oven for approx 45 minutes or until the filling is set and golden on top. Serve with crispy skinned salmon.
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