1 cup cooked silverbeet sliced (Ettrick Gardens)
1 cup cooked potatoes cut into cubes (Ettrick Gardens)
1 large onion chopped
2x garlic cloves minced
1 Tbsp butter
3 eggs (Agreeable Nature)
1/2 tsp salt
1 cup milk
1/2 cup self-rising flour
Sunflowers and pumpkin seeds to sprinkle on top
1 cup grated cheddar cheese (Evansdale Cheese)
Pre heat oven 200c.
Put the chopped onion garlic and butter in a pan and cook until tender, set aside to cool.
Cook the sliced silverbeet and cubed potatoes.
Put the eggs milk and salt in a bowl and beat with a fork until mixed.
In a larger bowl put the flour then add the wet ingredients and stir till combined.
Add the cooked silverbeet and potatoes onions and cheese. Blend, then pour into a greased pan, sprinkle with the sunflower and pumpkin seeds
Cook for about 25 - 35 mins or until lightly browned and set in the centre.
Leave to stand for 10-15 mins before unmoulding from the pan.
Recipe from Elizabeth Marshall.