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Boerewors frittata

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Recipe and image by Alexandra Dunsford-White

Whole- baked Boerewors frittata with mushrooms, spinach and feta

What you’ll need:

15 ml olive oil
500 g boerewors
4 potatoes, boiled and sliced
60 g onions, caramelised
200 g feta cheese, crumbled
150 g spinach, chopped
150 g mushrooms, chopped
5 eggs, whisked with 60 ml milk
Salt and pepper to season

How to make it:

Preheat the oven to 200 °C.
Line a 20 cm cake tin with aluminium foil.
Heat the oil and fry the boerewors until brown and done.
Layer potatoes, onions, chopped boerewors, spinach, mushrooms and feta cheese in the cake tin.
Season the egg mixture with salt and pepper and pour over
the ingredients in the cake tin.
Bake for 30 minutes or until set.
Let cool, then cut into wedges.
Serve with a fresh garden salad on the side.

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