There is something wonderfully honest about a frittata. It asks you to use what you have, feed people well, and not fuss too much about it. This Silverbeet, Egg & Feta Frittata is exactly that kind of recipe — humble, hearty, and genuinely satisfying at any hour of the day.
Our Silverbeet is perfect for this — its earthy, slightly minerally flavour pairs beautifully with salty feta and the richness of our Free Range Eggs. This is a brilliant weekend brunch dish, a lazy weeknight dinner, or a meal-prepped lunch to take to work all week.
What You'll Need
Fresh Produce
- 1 bunch Silverbeet, stems removed, leaves roughly chopped
- 8 Free Range Eggs
- 1 Brown Onion, finely diced
- 200g Mushrooms, sliced (optional, but recommended)
- 2 cloves Garlic, minced
Pantry & Fridge
- 100g Feta Cheese, crumbled
- ¼ cup Milk or Cream
- 2 tbsp Olive Oil
- Salt and Cracked Black Pepper
- Optional: Grated Parmesan, Dried Chilli Flakes, Fresh Dill
How to Make It
Turn your oven grill (broiler) to high. A frittata starts on the stovetop and finishes under the grill — so make sure you're using an oven-safe frying pan (no plastic handles). A 24–26cm cast-iron or stainless steel pan is ideal.
Heat the olive oil in your pan over medium heat. Add the onion and cook for 4–5 minutes until softened. Add the garlic and mushrooms (if using) and cook for another 3–4 minutes until the mushrooms are golden. Add the silverbeet and stir until wilted down, about 2–3 minutes. Season lightly with salt and pepper.
In a large bowl or jug, whisk the eggs with the milk, a generous pinch of salt, and some cracked pepper. Whisk until fully combined and slightly frothy. The milk makes the finished frittata lighter and more custardy.
Make sure the vegetables are spread evenly across the pan. Pour the egg mixture over everything, letting it settle into all the gaps. Scatter the crumbled feta evenly over the top. Cook on medium-low heat for 8–10 minutes, without stirring, until the edges are set but the centre is still slightly wobbly.
Carefully transfer the pan to the top shelf of the oven under the hot grill. Cook for 3–5 minutes until the top is golden and the centre is just set. Watch it closely — it can go from golden to overdone quickly. Remove and let it rest for 5 minutes before slicing into wedges.
💡 Chef's Tips
Silverbeet Prep: The stems of silverbeet take longer to cook than the leaves, so either remove them entirely or dice them finely and add them to the pan a few minutes before the leaves.
Meal Prep Champion: This frittata keeps in the fridge for up to 4 days. Slice it into wedges, wrap individually, and grab one for a high-protein lunch all week. It's just as good cold as it is warm.
Endless Variations: Frittatas are a brilliant way to use up whatever's in your veggie box. Try swapping the silverbeet for leftover roasted sweet potato and capsicum for a completely different flavour.
No Grill? No Problem: Transfer to a preheated 180°C oven and bake for 12–15 minutes until set all the way through.
Get the Good Stuff Delivered
Silverbeet, Mushrooms, and a dozen Free Range Eggs — everything you need for a week of frittata brilliance, delivered to your door.
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