Vienna Sausage & Mushroom Frittata

4-6 Eskort Smoked Viennas Cut up into thick slices
8 Eggs
Salt and Freshly
Ground Pepper
50 g Parmesan Cheese (Grated)
50 g Butter
125 g Mushrooms (Sliced)
1 Onion (Chopped)
2 Medium Potatoes or 6 New Potatoes (Cubed and Boiled)
10 ml Chopped Fresh
Parsley
Method
• Beat eggs in a bowl, add seasoning and cheese.
• Melt a little butter in a small heavy based, non stick frying pan, add mushrooms
and onion. Sauté until soft.
• Add to egg mix together with remaining ingredients.
• Melt remaining butter in a frying pan and once it begins to froth add egg mixture.
• Turn down the heat to as low as it can go.
• Leave the eggs to cook gently for 15 minutes or until underneath is set.
• Place eggs under a hot grill for 1 minute to set the top but do not brown.
• Slide palette knife under the frittata to free it, cut into wedges.
• Serve with rocket pine nut salad, drizzled with balsamic dressing if desired.

Corn & Chicken Fritters
2cups Cooked Chicken
1cup  corn kernels(tinned or frozen)
2 Eggs
3/4cup Self-raising flour
1/2cup Freshly chopped paresley
1bunch chives, chopped
Sal & Pepper

Method:
Combine all ingredients and mix well. 
Line Electric frying pan or cooking pan with baking paper and pre-heat.  Spoon heaped teaspoons of mixture into pan and cook each side until golden brown. 

Serve with salad, or ideal with a braai.

DO NOT use oil or fat.

Sunday Brunch

Kids call them egg muffins.

The quantity of eggs and bacon depend on how many people you are feeding and how many every-one wants.    For our brunch I used 6 eggs and a 250g packet Streaky bacon, and a little grated cheese and left ova braai wors.

Spray a Muffin Tray very well with a non-stick spray

In each division place 2 pieces of streaky bacon criss-cross  ova each other and so the edges hang ova.

Break an egg in each section and sprinkle with salt, pepper and cheese.

Bake @ 120'c for about 15-20 minutes until the eggs are to your preference.

Serve with Salad