• This carmelised onion, biltong and coriander frittata with cheddar cheese has all the ingredients for a perfect meal.

    Caramelised onion, biltong and coriander frittata with mature Cheddar sauce

    Serves: 4
    Total Time: 45 mins

    Ingredients

    • SAUCE

    • 2 tbsp salted butter
    • 2 tbsp cake flour
    • 200ml full-cream milk
    • 125g mature Cheddar, grated
    • 1 tsp strong mustard
    • salt and freshly ground black pepper, to taste
    • FRITTATA

    • knob butter, to fry + 2 tbsp extra
    • 1 large onion, peeled and sliced
    • few drops water
    • 8 large eggs
    • 100ml sour cream
    • 2 tbsp chopped
    • fresh coriander
    • salt and freshly ground black pepper, to taste
    • 200g mature Cheddar, grated
    • 100g moist biltong, diced + 100g moist biltong, sliced

    Instructions

    1

    For the sauce, melt the butter in a small saucepan placed over medium heat. Add the cake flour and cook, stirring continuously, to form a roux, about 1 minute. Remove from heat and stir in the milk. Return to the stove and bring to a boil over medium heat, stirring continuously until smooth. Add the 125g grated Cheddar and stir in the mustard. Season to taste. Keep the sauce warm until ready to serve.

    2

    For the frittata, preheat the oven to 180˚C.

    3

    Melt a large knob of butter in a frying pan and fry the onion over high heat until golden. Add a little water, decrease the heat and allow to caramelise. Set the onions aside until needed.

    4

    Beat the eggs and sour cream together in a large bowl. Add the chopped fresh coriander and season to taste. Set aside until needed.

    5

    Melt the 2 tbsp butter in a large oven-proof, non-stick frying pan (with a lid) over low heat. Add the egg mixture, then fold in ½ the caramelised onion, 100g of the grated Cheddar and ½ the diced biltong. Cover with a lid and cook over low heat until the mixture starts to set, about 5 minutes.

    6

    Remove the lid and transfer the pan to the preheated oven. Cover the handle with a wet cloth/foilto prevent it from burning if it’s not oven-proof. Bake in the preheated oven until cooked, 5 – 10 minutes. Remove from oven and top with the remaining caramelised onion, 100g of grated Cheddar, and diced and sliced biltong.

    7

    Serve the frittata warm, with the cheese sauce alongside, for drizzling.

    ALSO SEE: Mini frittata roulades with cream cheese and Rosa tomatoes

    Mini frittata roulades with cream cheese and Rosa tomatoes

     

    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com