Banting Breakfast Frittata Recipe
Origin of the Frittata
The Italian word Friggere which roughly means to fry is the origin of the word Frittata. Originally the word Frittata meant to cook eggs in a skillet or frying pan and ranged from the humble fried egg to the omelette. Outside of Italy Frittata has roughly been interpreted to mean an omelette until around 1955. Since then a Frittata has become a rather distinct culinary entity and means an "open faced omelette" with a few key differences from the standard omelette:
1.) There is always one ingredient that is incorporated to the vigorously beaten egg mixture while still raw.
2.) The mixture is cooked over a low heat for typically 5 minutes. It is only cooked until the underside is set and the top is still runny.
3.) A Frittata is not folded over but either flipped in its entirety or baked in an oven until the top is set.
Banting Breakfast Frittata
Serves: 4
Ingredients
One medium sized onion
A large very red pepper (capsicum)
Generous handful of biltong (with fat), Available from The Banting and Biltong Farm-stall (R160/kg)
A large ripe tomato
60g cheese cabanossi sliced, Available from The Banting and Biltong Farm-stall (R160/kg)
Some mushrooms chunkily sliced
8 eggs
100ml cream
Pink Himalayan salt, Available from The Banting and Biltong Farm-stall (R30/200g)
A good wristy grind of black pepper
Fat handful of the best grated cheddar you can afford, or ementhal if you won the lotto.
Method
Fry onion and red pepper till soft, add mushroom, salt and pepper. Cook for a bit, add biltong and cabanossi, take off the heat, pour into medium casserole dish, beat eggs and cream together briefly (over beating= tough eggs says our Chef Carl). Decorate with thinly sliced tomato covered with cheese bake till golden brown and just set, serve with our low carb bread (R25/8 slices), toasted and spread with our fab farm butter (R34/kg).
You can purchase this Frittata at any of our Banting and Biltong Farm-stalls for only R20 per portion.
