6 large eggs
35g Stilton (this is what I interpreted 1/4 cup to be, but I think the recipe could easily stand more)
2 tbsp olive oil (divided)
I didn't alter the method at all, so head on over to http://naturallyella.com/2013/07/03/roasted-beet-and-blue-cheese-frittata/ for directions. The only thing I'd add is that we don't have a cast iron skillet so I used a large frying pan. Our current pan has a metal handle but our previous one had a plastic one and I used to often put it in the oven without any problems.
We had our frittata with boiled new potatoes and steamed cauliflower from the same harvest as the beetroot; it made for a really tasty and completely seasonal locally-sourced meal.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)