Maha Corbett and Sally Obermeder’s fast and easy frittata recipe
Maha Corbett and Sally Obermeder share their fast and easy frittata recipe, made from nothing but goodness.
Making dinner after a long day at work or running errands can feel a daunting, if not, mountainous task.
Luckily, eating well is made easy with this simple yet delicious frittata recipe from sisters and co-founders of Swiish, Maha Corbett and Sally Obermeder.
Packed with roasted peppers, rich in vitamin C, dairy as a great source of calcium, and protein within eggs, this easy meal brings balanced nutrition and colour to your summer plate. And betcha bottom dollar, you can take the leftovers for lunch tomorrow.
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Easy and fast frittata
Prep and cook time: 35 minutes
- 8 eggs
- 1/3 cup full-cream milk
- 1 medium red onion, sliced
- 1 cup pitted black olives, halved
- 1 cup drained roasted red peppers
- 200g Danish feta, broken into pieces
- 260g cherry truss tomatoes or cherry tomatoes
- Serve with fresh basil leaves, cracked black pepper and olive oil
1. Preheat the oven to 200°C.
2. Whisk the eggs and milk in a bowl until combined. Season with salt and pepper.
3. Divide the onion, olives, red peppers and feta between the bases of two small non-stick ovenproof frying pans.
4. Pour the egg mixture evenly between pans.
5. Top with the tomatoes.
6. Bake for 20 minutes or until cooked through.
7. To serve, sprinkle with basil leaves and black pepper. Drizzle with olive oil.
Tip: To test if the frittata is cooked through, insert a skewer into the centre. If the skewer comes out clean, the frittata is ready. If you don’t have two small frying pans, you can cook the frittata in a medium non-stick, ovenproof frying pan for 25 minutes.
Recipe is courtesy of Dinner’s Done, by Sally Obermeder and Maha Corbett.