Frittataaaaahhh

SAUSAGE FRITTATA

  • 2 tbsp olive oil
  • 10 sausages (I use chicken sausages to make it leaner)
  • 2 sweet potatoes, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 cloves of garlic
  • 8 mushrooms, quarted
  • 1 pepper (any colour), roughly chopped
  • 1 cup of frozen peas
  • 10 eggs, whisked
  • 8 cherry tomatoes, halved

Heat the oven to 180°C (fan assisted)/Gas 6..

Toss the sweet potato and carrots in half the oil and garlic, then roast in the oven. Put the sausages into the oven to bake also. Keep an eye on these as they will most likely cook before the vegetables. Once they are cooked, pull them out to cool. Using a fork to hold the hot sausages, chop them up into bite size pieces.

Whilst they are in the oven you can chop and prepare everything else. Heat up the other half of the oil and fry the mushrooms and pepper, until they are browned and softened. Add in the peas for a minute at the end.

As the different ingredients are cooked, pour into an ovenproof dish. Once everything is in, give it a good stir around so there is a good distribution. Pour the whisked eggs over the top and stir around, again to get it evenly distributed. Plop the halved tomatoes across the top and you can also add grated cheese if you would like. Season with salt and pepper.

Put the dish in the oven for 20 minutes. Until the egg is cooked and browning on the top. I sometimes switch it to the grill for a final five minutes, to get a really lovely crispy top.

Serve with salad or vegetables.

Serves 4-6.

I think this is a really yummy family dinner.  In a way, it converted me to eating eggs (still can’t do poached, boiled, fried or scrambled, but baked I can do!). I have to admit, it’s not the favourite mid-week dinner I do but with some tomato sauce for the children and sweet chilli sauce for Gareth, it goes down. I wax lyrical about how it’s full of protein, vitamins, selenium and iodine, which goes over their head for the most part but I think it wins the argument and they clean their plates.

If you have left over roasted vegetables then you could have this made in half an hour. Really there is no end of things you could put in here, so it’s good when you have random things to eat up in the fridge. You could do bacon, chorizo, cooked chicken or fried halloumi. I’ve put courgettes, sweetcorn, onions and butternut squash in before.

I served it with some steamed sugar snap peas last night, but today I heated it up and had it with some salad for lunch. You could totally have it for breakfast too as it’s high in protein so a great filling start to the day.

Frittata-ta-ta baby!

01 February 2018 A01 February 2018 B

 

 

 

 

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