Ingredients

• 400g broccoli florets
• 3-4 rashers streaky bacon
• 1 medium sweet potato, peeled
• 1 medium carrot, roughly diced
• 2 large pimentos peppers, roughly chopped
• 1 large garlic clove, roughly chopped
• Small bundle chive, chopped and divided into white and green
• 2 leaves fresh chadon beni and Spanish thyme, finely chopped
• 200g Anchor Cooking Cream
• 6 large eggs
• 1 teaspoon hot smoked paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1/2 teaspoon pepper sauce
• 50g Anchor Cheddar Cheese, diced
• To taste salt and black pepper
• For cooking, oil

Directions

1. Chef’s note – Use salt sparingly as the bacon and cheese mean there’s already a significant amount of sodium in this dish
2. Lightly steam broccoli florets and leave aside in ice cold water
3. Render bacon in an extremely hot pan, drain on napkins and chop roughly. If there’s enough oil left behind, use for frying the frittata.
4. Chop sweet potato into 2mm rounds. Do enough to cover the bottom of your pan
5. Chop carrots, pimento, and garlic. Saute in a little oil with the chopped white part of chive for five minutes and put aside
6. Chop chadon beni and Spanish thyme
7. Lightly whip the Anchor cream
8. Season eggs with paprika, coriander, black pepper, pepper sauce, and salt and whisk until fluffy. Pour eggs into cream and whisk lightly until combined
9. Preheat oven to 350F
10. Heat a medium to a large frying pan, pour oil and layer the bottom with sweet potato rounds. Let cook for three to four minutes
11. Evenly distribute sauteed vegetables, carrots, broccoli and chopped bacon over the sweet potato base
12. Pour egg and cream mixture over and let cook for two minutes or until the sides are just set
13. Sprinkle diced Anchor cheese, chopped chadon beni, Spanish thyme and green chive over the frittata and put in the oven
14. Cook for about until the frittata is just set and lightly browned. Serve with a small salad and spicy chutney (mango, tamarind)