The Cook with Biltong Club: Biltong and asparagus frittata

Frittatas are a wonderfully tasty way to use up leftovers – you can put pretty much anything you’d like into them. They are so versatile – you can eat them for breakfast, lunch or dinner; hot or cold and they are great for picnics and packed lunches as they’re so easily portable. So that got me thinking…time to come up with a biltong frittata!

The colourfully tasty frittata after griling

The colourfully tasty frittata after grilling

Serves 4 for a light dinner

Oil for frying

8 eggs

1 tbsp dried oregano

Half a large red pepper, cut into strips

Half a large yellow pepper, cut into strips

8 asparagus spears. trimmed

50g biltong, cut into thin slices

Salt and pepper to season

Beat the eggs together and mix in the dried oregano.

Heat the oil in a frying pan and pour in the egg. Lay the peppers, asparagus and biltong on top of the egg mixture and cook on the stove top on a low-medium temperature for about 10 minutes, taking care not to burn.

When the mix starts to set place the pan under the grill and cook for about another 5 mins until the middle sets.

Slide out the frittata onto a large plate and serve immediately with a salad.

The first stage of cooking is on the stove top

The first stage of cooking is on the stove top

Experiment with different herbs to find your favourite. I dipped a couple of slices in some dried oregano to discover the flavours work perfectly together. Thyme or Herbes de Provence would also work.

I took the leftover frittata into work the next day and I think it tasted even better second time around.


Served with salad and topped with extra asparagus

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I’m regularly going to post a new recipe using biltong, so watch this space.

And if you want to order some yourself, I highly recommend the Chichester Biltong Company where you can choose the wetness and fattiness of your biltong too (it’s very personal, you know).

Go to and enter the code EATINGCOVENT when you order.

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