Step 1

Preheat the oven to 180°C.

Step 2

Whisk together eggs, milk, flour, cheese, herbs and mustard. Season well and set aside for 10 minutes.

Step 3

Heat the oil in a large, oven- proof frying pan and saute the onion and sausages over a gentle heat for 8-10 minutes until golden and nearly cooked.

Step 4

Using tongs, cut each sausage into While the pan is still hot, carefully pour over the egg mixture, dot with fresh rosemary and place the pan on a flat tray.

Step 5

Bake for 20-25 minutes until well puffed and golden.

Step 6

For the buttered silverbeet, remove any hard white stems and chop roughly. Simmer in boiling water for 4-5 minutes until wilted and dark green.

Step 7

Drain well and toss with the butter, a squeeze of lemon and fresh nutmeg. Season well and serve.