Chakalaka frittata

Recipe from: 7 April 2016
recipe, eggs, frittata,light meals

Ingredients 10
Servings 6
Time 00:20

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

00:10
 
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 five to seven minutes, 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 two to three minutes. Serve the frittata straight from the pan.

Text and image: Ideas magazine

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Read more on: recipe  |  frittata  |  eggs  |  light meals
 

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