Boerewors gets fancy in these cocktail frittatas

By Drum Digital
04 June 2014

These cocktail frittatas from Checkers and Jenny Morris are perfect for little hands but will also satisfy even the most discerning teen’s appetite. And what better way to give it a South African twist than using our beloved boerewors?

Cocktail boerewors frittatas

Serves 12

You’ll need:

  • 1 tbsp. butter
  • 2 courgettes; diced
  • 1 red pepper; diced
  • 4 spring onions; chopped
  • 1 clove garlic; crushed
  • 300 g cooked thick or thin Championship Boerewors; cut into 12 small
  • pieces (exclusive to Checkers)
  • 1 cup extra-matured cheddar cheese; grated
  • 8 eggs; beaten
  • 1 cup cream
  • Salt and pepper
  • ¼ tsp. ground nutmeg
  • 2 tbsp. fresh parsley; chopped
  • 1 punnet cherry tomatoes; halved
  • 200 g courgettes; sliced
  • Sprigs of fresh rosemary

Do this:

Preheat the oven to 180 °C. Spray the 12-hole muffin tray with non-stick spray. Melt the butter in a frying pan and cook the courgettes, red pepper, spring onions and garlic for a few min. until wilted. Divide the courgette mixture between the muffin holes and top with a piece of boerewors. Now beat together the eggs and cream and season with the salt, pepper and nutmeg. Stir in the cheese and parsley, spoon the mixture into the muffin holes and garnish with the tomatoes, courgette slices and sprigs of rosemary. Bake for 15 - 20 min. or until the frittatas are puffed up and set. Remove from the oven and cool before removing from the muffin tray.

Click here for more yummy Checkers recipes.

- Recipe by Jenny Morris

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