Name: Chakalaka frittata
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Breakfast
Ingredients: 6 eggs large, beaten; 15 ml cream; 125 ml sweetcorn tinned; 200 g spinach cooked; 125 ml chakalaka tinned; 30 ml butter; 125 ml pecan nuts halved; 130 ml cheddar cheese grated; paprika ground

Recipe Disclaimer

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Ingredients (9)

6	eggs — large, beaten
15 ml	cream
125 ml	sweetcorn — tinned
200 g	spinach — cooked
125 ml	chakalaka — tinned
30 ml	butter
125 ml	pecan nuts — halved
130 ml	cheddar cheese — grated
	paprika — ground

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Method:

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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