Chakalaka frittata


recipe, eggs, frittata,light meals

Ingredients 10
Servings 6
Time 20 mins

Ingredients

  • 6
    large eggs, beaten
  • 15
    ml
    cream
  • 125
    ml
    canned corn, drained
  • 200
    g
    spinach, cooked
  • 125
    ml
    canned chakalaka
  • 30
    ml
    olive oil
  • 30
    ml
    butter
  • 125
    ml
    pecan nuts, halved
  • 130
    ml
    grated Cheddar cheese
  • a pinch of paprika
 

Method

10 mins
 
Beat the eggs in a bowl. Stir in the cream, corn, spinach and chakalaka until well combined.

Heat the oil and butter in a 20cm heavy-based frying pan and spoon in the egg mixture. Sprinkle with the nuts, cheese and paprika.

Cook without stirring over a medium heat for 5 - 7 mins, until the bottom of the frittata is brown. Place a large plate over the pan and invert to turn out the frittata. Then slide the frittata back into the frying pan and cook the other side for approximately 2 - 3 mins. Serve the frittata straight from the pan.

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