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
- Preheat the oven to 180°C.
- In a bowl whisk the eggs, cream, saltbush, pepperleaf and salt and pepper. Add in the remaining ingredients.
- 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.
- Remove from the stove and place the skillet into the hot oven. Continue cooking the frittata for 5-10 mins, or until fully set.
- 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.
