Swiss Chard & Three-Cheese Frittata

This cheesy frittata is what brunch dreams are made of… INGREDIENTS 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 METHOD 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 … Continue reading Swiss Chard & Three-Cheese Frittata