Quick three-cheese frittata

Nothing beats a frittata for a quick and nutritious meal. With three types of cheese and rocket and silverbeet this one is also ridiculously tasty.

  • 15 mins preparation
  • Serves 4
  • Print
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  • 40 g butter
  • 375 g silverbeet, trimmed, coarsely shredded
  • 8 eggs
  • ⅔ cup (50g) finely grated pecorino
  • 50 g gorgonzola cheese, crumbled
  • 50 g firm ricotta
  • 100 g rocket leaves
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • ¼ cup (20g) grated pecorino, extra


  • 1
    Heat half the butter in a 20cm (base measurement) frying pan over high heat; cook silverbeet, stirring, until wilted. Remove from pan; drain well.
  • 2
    Combine eggs, wilted silverbeet and pecorino in a large jug; season.
  • 3
    Preheat grill to medium-high. 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 for 5 minutes or until set and browned lightly.
  • 4
    Combine rocket, oil and juice in a medium bowl; top frittata with salad. Sprinkle with extra pecorino. Serve with crusty toast, if you like.

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