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Cheese and biltong frittata

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 7
Servings 3
Time 10


  • 50
    sunflower oil
  • 3
    small potatoes, sliced in thin wedges
  • 1
    small onion, halved and sliced
  • 4
    extra-large eggs
  • 30
    fresh parsley, chopped
  • 125
    thinly sliced moist beef biltong
  • 125
    Cheddar cheese, grated


1. Heat the oil in a medium-sized, non-stick frying pan. When hot, add the potatoes and fry for about five minutes, until golden and tender. Add the onion and fry for a further two minutes.

2. Beat the eggs, stir in the parsley and set aside. Sprinkle the biltong and half the cheese over the potatoes, then pour the egg mixture into the pan. Keep pushing the mixture into the centre of the pan, allowing the raw egg to flow to the edges.

3. When almost set, sprinkle with the remaining cheese and place the pan under a hot grill for two or three minutes, until golden. Remove from the pan, cut into wedges and serve immediately with crusty bread or toast.


Read more on: dairy  |  shallow-fry

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