This cheesy frittata is what brunch dreams are made of…
- 40 grams butter
- 375 grams Swiss chard, trimmed and roughly shredded 8 eggs
- 50 grams finely grated Pecorino 50 grams gorgonzola, crumbled
- 50 grams firm ricotta
- 100 grams rocket leaves
- 1 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 20 grams grated Pecorino, extra
PREHEAT the oven to grill.
MELT half the butter in a large frying pan over high heat and cook the chard until wilted. Drain off any excess moisture. COMBINE the eggs, chard and Pecorino in a large jug and season to taste.
MELT the remaining butter in two 20 cm (base measurement) oven-safe frying pans. Divide the frittata mixture between the pans and top with gorgonzola and ricotta.
COOK over medium-low heat, about 5 minutes, or until frittatas are almost set. Place frittatas in the oven and grill for about 5 minutes or until set and lightly browned.
TOSS together the rocket, oil, lemon juice and extra Pecorino in a bowl; serve alongside the frittatas.
CHEF’S NOTE: The frying pans go under the grill in this recipe, so you need pans with oven-proof handles, or cover the handles with a few layers of foil to protect them from the heat of the grill.
HANDS-ON TIME 20 min | TOTAL TIME 20 min | SERVES 4 | GLUTEN-FREE | VEGETARIAN | QUICK & EASY
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