Breakfast is the most important meal of the day: something we have all heard ad nauseam. But, how many times have you dashed out of the house haphazardly crunching an apple, or grabbed an energy bar at the coffee shop on your way to the office, or simply skipped breakfast altogether in the scant hope that your morning cuppa will sustain you until lunch? Well, Sous Chef Lungile Ntshulane has a dish that might make you reconsider: her outstanding Prawn and Leek Frittata has become an undoubted favourite on our new a la carte menu. Over to you, Lu!


2 Tbsp oil
20g onions
20g leeks
20g garlic
20g mixed peppers
5 prawns (3 chopped)
Salt and pepper to taste
3 eggs


Heat oil in a medium-sized pan.
Finely chop leeks, onion and garlic, and add to the pain. Cook for three minutes.
Add the three chopped prawns and cook for two minutes.
Beat the eggs, and then add to the mixture. Cook for a minute. Season to taste.
To finish off, cook under a Salamander – optional.
Garnish with the two remaining prawns, and a sprig of rocket.

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