Ingredients
Method
1.Preheat grill (broiler).
2.Heat half the butter in two 20cm (base measurement) frying pans over high heat; cook rainbow chard, stirring, until wilted. Remove from pan; drain well.
3.Combine eggs, rainbow chard and pecorino in a large jug; season.
4.Melt remaining butter in same pans; pour in egg mixture, top with gorgonzola and ricotta. Cook over medium-low heat, about 5 minutes or until frittatas are almost set.
5.Place frittatas under grill; grill about 5 minutes or until set and browned lightly.
6.Combine rocket, oil, juice and extra pecorino in a medium bowl; serve with frittatas.
We cooked the mixture in two smaller frying pans but you can make one large frittata in a large 25cm (base measurement) frying pan; cook the frittata, over medium-low heat, about 10 minutes at step 4, then cook under the grill as recipe suggests. When the frying pans go under the grill in this recipe, ensure you use pans with ovenproof handles. Or, you can cover the handles with a few layers of foil to protect them from the heat.
Note
