For a taste of our special Zambezi picnics, why not try your hand in the kitchen, making your own dishes from our selection, starting with a breakfast frittata, as served on our riverbank…
And when it comes to the picnic itself, read our 10 Rules to Throwing One Fine Picnic for guidance.
Wild Garden Basil, Cherry Tomatoes & Cream Cheese Frittata
Total Time: 25 min
Prep: 5 min
Cook: 20 min
Yield: 4 to 6 servings
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon
- chopped fresh dill
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons chopped chives
- 2 ounces cream cheese, softened
- 1 bunch of wild basil, chopped
- 1 pack of Cherry tomato cut in half or quarters
- 2 teaspoons extra-virgin olive oil
Serving suggestion: Serve with crispy potatoes and salad. This is the vegetarian option, but feel free to add crispy bacon strips.
Position a rack in the center of the oven and preheat to 375 degrees F. Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and wild basil into the egg mixture. Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes. Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.