Quick three-cheese frittata

  • 15 mins cooking
  • Serves 4
  • Print


Quick three-cheese frittata
  • 375 gram (12 ounces) silver beet (swiss chard)
  • 40 gram (1½ ounces) butter
  • 8 eggs
  • 2/3 cup (50g) pecorino cheese, finely grated
  • 50 gram (1½ ounces) gorgonzola cheese, crumbled
  • 50 gram (1½ ounces) firm ricotta cheese
  • 100 gram (3 ounces) rocket (arugula)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/4 cup (20g) pecorino cheese, extra, grated


Quick three-cheese frittata
  • 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.

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