Swiss chard, mozzarella and beetroot frittata
0 minutes
0 minutes
4 adults (2 pizza slice sized servings each)
  • 9 eggs, beaten
  • 2 cloves garlic, crushed or chopped finely
  • 200 g swiss chard
  • 125 g (1 ball) of mozzarella, sliced into rounds, then torn in halves
  • 125 g (same amount as cheese) of cooked beetroot, sliced into rounds
  • Generous grating of parmesan, about 20g
  • salt and pepper
  • 2 tablespoons of olive oil

Put your grill on to very hot. Add oil to pan, then garlic. Let it sweat for a few minutes. Now the chard. Take off any very tough stalks. Thrown the rest in the pan. Let the chard soften, over a medium heat, stirring it around often, for about 10-15 minutes. Season and beat eggs, then pour into pan, moving the chard around slightly to ensure eggs have total pan coverage. Top quickly with slices of cheese and beetroot. Grate parmesan over. Allow to cook for about 5-10 minutes, until almost done, but still quite wet on top. Pop it under the grill for a few minutes, until it's bubbling and brown. Eat with a sharp salad. Great cold with salad cream the next day too!


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Header for the blog of Rachel Brady.
Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.