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Individual Silverbeet Frittatas With Ricotta & Fetta Recipe

Try making these absolutely delicious silverbeet Fretaats with Recotta and Fetta.

Silverbeet Frittatas

Serves 6

INGREDIENTS
1 bunch silverbeet
400g reduced fat fresh ricotta
100g reduced fat feta
5 eggs
1/3 cup chopped low fat semi dried tomatoes
1 tbsp chopped dill
2 tsp finely grated lemon rind
2 garlic cloves, crushed

METHOD
1 Preheat the oven to 180C.
2 Line 6 large muffin cups with non-stick baking paper.
3 Pull the green leafy part from the silverbeet stems.
4 Wash and shake dry, then microwave or saute until wilted. Cool, squeeze out the water, and chop.
5 Mix the ricotta, feta and eggs with electric beaters. Stir in the remaining ingredients.
6 Divide between the muffin tins, and bake for 30 minutes.
7 Serve at room temperature.

The Carousel thanks Australian Eggs for this recipe.

Robyn Foyster

Robyn Foyster is a multi‑award‑winning journalist, tech entrepreneur, and founder of The Carousel, Women Love Tech, Women Love Travel and Game Changers. With over 30 years’ experience across print, digital, TV, and immersive media, she’s been at the forefront of shaping Australia’s female narrative Robyn’s mission for The Carousel is to empower women through expert-driven, impact-focused storytelling. Whether it’s wellness, career, personal growth, or eco-conscious living, the platform is guided by her belief that well-informed women can change the world.