Why not try Mark Olives Sheep Cheese Frittata. This recipe is quick, easy and tastes great!

Serves
5

Preparation

10min

Cooking

15min
By
Average: 2.4 (10 votes)
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Ingredients

6 (60g)            Eggs

1/4 cup           Thickened cream

1 cup               Silver beet / Warrigal greens (blanched and excess water squeezed out)

2                      Shallots

1tsp                 Saltbush

1tsp                 Pepperleaf

season             Salt/pepper

1/2 cup           Sheeps cheese

 

Equipment

Bowl – mixing

Oven

Oven Proof Skillet / Pan 12 inch

Gas Cooker

Glass Bowls (ingredients)

Chopping Board

Spoon

Serving Tray/Bowl/Plate/Platter

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.

Instructions

  1. Preheat the oven 180 degrees
  2. Oil or spray an oven proof 12 inch skillet / pan
  3. In a bowl whisk the eggs, cream, saltbush, pepperleaf and salt and pepper. Add in the remaining ingredients.
  4. Pour into the skillet and on the stove, cook over medium heat until partly set.
  5. Sprinkle on the sheep cheese.
  6. Finish off in oven for 5-10 minutes or until fully set.
  7. Remove from the oven and let stand. Cut into 6-8 slices and serve with a side salad.