Silverbeet frittata

Looking for a quick and healthy dinner idea? This silverbeet and cheese frittata makes a light and tasty weeknight dish.

  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Silverbeet frittata
  • 1 cup (200g) ricotta
  • 1/3 cup (25g) grated parmesan
  • 1/4 bunch (250g) silverbeet, rinsed
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 8 eggs, lightly beaten
  • salad, to serve


Silverbeet frittata
  • 1
    Combine ricotta and parmesan in a bowl. Cut silverbeet stalks and shred leaves. Heat a lightly oiled frying pan on medium. Cook silverbeet stalk, onion and garlic for 4 minutes, stirring, until soft. Add leaves and cook for another minute, until leaves wilt.
  • 2
    Add egg and crumble ricotta mixture over the top. Cook on medium heat for 15 minutes, until just set. Place frittata under a preheated grill for 5 minutes, until cheese is golden. Season, slice and serve with salad.

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