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Sheep cheese frittata

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

Sheep cheese frittata

Credit: Tammi Kwok

  • serves

    2-3

  • prep

    5 minutes

  • cook

    15 minutes

  • difficulty

    Easy

serves

2-3

people

preparation

5

minutes

cooking

15

minutes

difficulty

Easy

level

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.


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Published 15 October 2022 10:00am
By Mark Olive
Source: SBS



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