Sheep cheese frittata

Why not try Mark Olive’s saltbush and pepperleaf spiced sheep cheese frittata. This recipe is quick, easy and tastes great!

Credit: Tammi Kwok

• serves

  2

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp olive oil
• 6 eggs
• ¼ cup thickened cream
• 1 cup silverbeet/warrigal greens (blanched and excess water squeezed out)
• 2 spring onions, finely sliced, plus extra to garnish
• 1 tsp dried saltbush
• 1 tsp dried pepperleaf
• ½ cup sheep's cheese
• Salt and pepper, to taste
• Side salad, to serve

Instructions

1. Preheat the oven to 180°C.
2. In a bowl whisk the eggs, cream, saltbush, pepperleaf and salt and pepper. Add in the remaining ingredients.
3. Heat the oil in a 12-inch oven-proof skillet or frypan over medium heat. Pour the egg mixture into the frypan and cook for 1-2 mins, until partially set.
4. Remove from the stove and place the skillet into the hot oven. Continue cooking the frittata for 5-10 mins, or until fully set.
5. Remove from the oven and cool slightly. Crumble over the sheep’s cheese and garnish with extra spring onion. Cut into 6-8 slices and serve with a side salad.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.