Silverbeet and zucchini frittata with potato salad and coleslaw

I don't know what it is with silverbeet this week, but I just can't get enough of it! And the salads are awesome, particularly for breakfast the next morning on toast. Yum!

Silverbeet and zucchini frittata

1 bunch silverbeet, leaves washed and thinly sliced
2 zucchini, grated
1/2 cup grated parmesan cheese
8 eggs
1/2 cup milk

1 - Preheat oven to 180 C.

2 - Break the eggs, and place in a large bowl. Add the milk, and beat together.

3 - Add the parmesan, grated zucchini and silverbeet, then pour into an oiled dish. Season to taste.

4 - Bake in oven for 40 minutes, or until set. Slice and then serve with salads.

Potato salad

10 baby potatoes, washed well and cut into quarters
2 eggs
handful of parsley, chopped roughly
2 tablespoons whole egg mayonnaise

1 - Put eggs in a small saucepan, cover with water and bring to the boil. Cook until hard boiled, about 7 minutes. Remove from pan, and let cool.

2 - Meanwhile, put the potatoes in a saucepan and cover well with water. Bring to the boil, then simmer until the potatoes are just tender (don't over cook, as they'll start to disintegrate).

3 - When the eggs are cool enough, shell them then slice roughly. Place in a bowl with potatoes, mayo and parley, and mix until combined.

Coleslaw

1/2 small red cabbage
1 red onion, peeled
2 medium carrots, peeled
3 tablespoons whole egg mayonnaise
2 teaspoons dijon mustard

1 - Place all the vegetables in a food processor with a grate attachement, and grate until fine.

2 - Place grated vegetables in a bowl, and mix with the mayonnaise and mustard. Serve.