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.

portion

Served with salad and topped with extra asparagus

Join our club

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 http://www.biltongcompany.co.uk and enter the code EATINGCOVENT when you order.

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