Serves: 4–6 (as a main) – Prep: 15 minutes – Bake: 18–25 minutes (pan-size dependent) – Total: ~35 minutes
Ingredients
Egg base (classic frittata ratio)
- 8 large eggs
- ½ cup (120 ml) whole milk or single cream (UK) / light cream (US)
Why this amount? A widely cited frittata rule of thumb is ~¼ cup dairy per 6 eggs (or ½ cup per 12 eggs). We’re within the common range used by pro test kitchens to keep the set tender, not rubbery. - ½ tsp fine salt, plus more to taste
- ¼ tsp black pepper
Fillings
- 150 g (5 oz) biltong, thinly sliced or chopped (see Tips)
- 75 g (2½–3 oz) feta, crumbled (or mature cheddar for a meltier finish)
- 2 cups (60 g / 2 oz) baby spinach, roughly chopped
- 1 small red onion, thinly sliced (or 3 spring onions/scallions, chopped)
- 1 tbsp olive oil or butter
Why feta + spinach? These pairings appear in trusted biltong-and-egg recipes and quiches; feta’s tang balances biltong’s umami while spinach adds freshness without watering out the custard if briefly wilted first.
Equipment
- 10-inch (25 cm) oven-safe skillet (cast iron or nonstick) or 9×9-inch (23×23 cm) baking dish
- Mixing bowl, whisk, rubber spatula
- Instant-read thermometer (recommended for best doneness)
Method
Heat the oven to 375°F / 190°C (fan 170°C).
Why 375°F? Frittatas bake well anywhere in the 350–400°F (175–200°C) range; we choose a middle ground for a set, custardy center without browning too fast.
Prep the biltong & veg
- Warm the skillet over medium heat with the oil/butter.
- Add onion with a pinch of salt; cook 3–4 min until lightly softened.
- Add spinach; cook 30–60 sec just to wilt. Transfer veg to a plate.
- Optional: Briefly toss the biltong in the warm pan for 30–45 sec to awaken spices or lightly crisp edges—purely for texture; biltong is already cured and ready to eat.
Whisk the custard
In a bowl, whisk eggs, milk/cream, salt, pepper, and any boosters (mustard, paprika, herbs) just until combined—don’t over-aerate.
Assemble
Lightly oil the skillet again. Scatter onions & spinach evenly, then the biltong and most of the feta. Pour the egg mixture over. Sprinkle remaining feta on top.
Bake (center rack) 18–22 min in a 10-inch skillet, 22–25 min in a 9×9 dish, or until the edges are set and the center barely jiggles.
- Thermometer check (best): egg dishes like frittatas are safely cooked at 160°F / 71°C internal temperature.
- No thermometer? The top should look matte (no shiny liquid egg) and a knife near center comes out mostly clean.
Rest & serve
Cool 5 minutes (the carryover heat finishes the set), slice into 4–6 wedges, and serve warm or at room temperature.
