SPICED BACON FRITTATA
SERVES 4 PREPARATION: 10-15 MIN COOKING: 40-45 MIN 30ml (2T) olive oil 200g bacon, chopped 10ml (2t) smoked or plain paprika 2,5ml (½t) each chilli flakes and ground cumin 1 onion, sliced 2 garlic cloves, chopped 6 medium potatoes, cooked, peeled and sliced 4 baby marrows, sliced 2 rounds feta cheese, crumbled
375ml (1½c) milk 3 eggs salt and pepper
fresh parsley, chopped (optional) Prepare a braai fire with enough coals to cook the frittata. Put a large flameproof pan on a stand over medium-heat coals. 1 Heat the oil in the pan and fry the bacon until crispy. Add the spices and mix. Remove half the bacon from the pan. 2 Add the onion and garlic to the bacon in the pan and braise until soft. Transfer the bacon/ onion mixture to a dish and set aside. Take the pan off the heat, wipe clean with paper towels and grease well with nonstick spray. 3 Reduce the heat by spreading out the coals. Spoon half the bacon/ onion mixture into the prepared pan. Add a layer of potato slices, followed by a layer of baby marrows, then feta cheese. Repeat with the rest of the ingredients then top with the reserved spiced bacon.
4 EGG CUSTARD Mix the milk, eggs, salt and pepper well and pour over the ingredients in the pan. Cover with foil and put on a grid close to the coals. Arrange a few coals on top of the foil. 5 Braai for 35-40 minutes or until the egg custard has set. Alternatively, bake the frittata at 180°C. 6 TO SERVE Sprinkle parsley over (if using) and serve.