River Cottage Australia



Frittatas are a great way to sneak more vegetables into your diet!


  • 2 bunches rainbow silverbeet

  • 2 baby leeks

  • 2 sprigs rosemary

  • 25g butter

  • 12 eggs

  • ½ cup milk

  • 50g parmesan, grated

  • Salt and pepper

  • Bellbrook feta


  • 1.

    Preheat the grill.

  • 2.

    Remove the stalks from the leaves of the rainbow silverbeet. Slice the leaves finely, followed by the stalks but leave them separate.

  • 3.

    Slice the leeks and finely chop the rosemary.

  • 4.

    In a 28cm frying pan, add the butter and gently melt, making sure it covers all of the pan. On a low heat, sauté the leeks and rosemary until softened. Add the silverbeet stalks and cook gently until tender. Add the leaves and sauté for another 5 minutes.

  • 5.

    Meanwhile, lightly whisk together the eggs, milk and parmesan.  Season with salt and pepper.

  • 6.

    When the vegetables are tender, pour in the egg mix. Add large dollops of feta, making sure you push them into the mix.

  • 7.

    Cook slowly on a low heat. It should start to bubble around the sides. Gently shake the frittata and move it around so that it cooks evenly around the pan. Keep cooking it until it starts to set, but is still runny in the middle. This should take about 10 to 15 minutes.

  • 8.

    Transfer the frittata to a grill, and cook until golden brown and just set. It should be soft to touch, and just cooked through.

  • 9.

    Let the frittata rest for a couple of minutes and using a rubber spatula, carefully loosen the sides of the pan.

  • 10.

    Place a light chopping board on top of the frittata, and carefully flip it over. Enjoy either hot or cold.

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