This meat-free Monday we’re going local! Try our own creative take on this delicious umfino frittata for a carb-conscious meal.

SERVES 6 // COOKING TIME 20 min

INGREDIENTS
Vegetable oil, to shallow-fry
2 potatoes, very thinly sliced
8 eggs
¼ cup milk
Coarse salt and black pepper
1 cup shredded cabbage
1 cup chopped baby spinach
1 chilli, finely chopped

METHOD
1. Preheat the oven grill.
2. Heat the oil over medium heat and fry the potatoes until golden brown. Drain on paper towel and set aside.
3. In a bowl, beat together the eggs, milk, salt and pepper.
4. Heat some oil in an ovenproof non-stick pan over medium heat. Pour in the egg mixture; scatter potatoes, cabbage and spinach on top.
5. Cook for 5 minutes, until the bottom of the frittata is set. Then put under the grill for 5 minutes, until the top is golden and puffy.
6. Serve seasoned with chilli and salt.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen//HMimages.co.za