Frittata with Silverbeet - Pazı Kayganası

Wash the silver beet and cut out the white stalks.

Thinly slice the leaves.

Thinly slice the onions.

Finely chop the mint.

Put the frying pan on a medium heat to warm up and add the olive oil, it should be enough to cover the bottom of the pan. Do this now as your hands will be messy later on.

Put the prepared silverbeet, onions and mint into a very large bowl and sprinkle over the flour, salt and pepper.

Mix in with one hand.

Add the eggs and mix in using your hands as it is a lot easier than trying to do it with a spoon.

Once mixed, spread the silverbeet mixture over the prepared and heated pan and cook over a medium to low heat until the bottom is browned and the midle is set.

Flip the Kaygana using a plate inverted over the pan, flip the pan and slide the Kaygana back in. 

Brown on the second side.

A long slow cook is advised so the onions are soft and the silver beet is cooked. Move the pan around the heat to get an even browning if necessary.

This can be served hot or at room temperature with a salad or one of the Olive Oil dishes.