1.Preheat grill (broiler).
2.Trim silver beet, shred coarsely. Heat half the butter in 20cm/8-inch (base measurement) frying pan over high heat, cook silver beet, stirring, until wilted. Remove from pan, drain well.
3.Combine eggs, silver beet and pecorino in large jug, season.
4.Melt remaining butter in same pan, pour in egg mixture, top with gorgonzola and ricotta. Cook over medium-low heat until frittata is almost set. Place frittata under grill, grill about 5 minutes or until set and browned lightly.
5.Combine rocket, oil, juice and extra pecorino in medium bowl; serve with frittata. Accompany with warm toast, if you like.
The frying pan goes under the grill in this so you need a frying pan with an ovenproof handle, or cover the handle with a few layers of foil to protect it from the heat of the grill.Note