Tasty, quick and simple, this cushdy meal, uses fresh summer foods along with store cupboard staples.
You can swap any of the veggies around to use up odds and ends, but the courgette adds an element of perfect nuttiness. I also like to add a little goats cheese or feta to the mix too for extra flavour during the winter.
Give it a whirl..its perfik Rodney!
Get Set:
- 1-2 Tablespoons coconut oil or your fat of choice
- 2-3 sausages, high quality with no funky ingredients
- 2 courgettes, shredded
- 2 carrots, shredded
- ½ onion, thinly sliced
- 10 eggs, beaten
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
Go:
- Preheat the oven to 175°C
- In a large bowl, beat the eggs together with the salt and pepper. Set aside.
- In a large cast iron skillet* over medium-high heat, add the oil or fat, remove the sausage from the casting, and sauté the meat until it’s browned.
- Add the courgette, carrot, and onion, and sauté until they are softened and slightly tender. You want most of the liquid to cook out of the veggies so they don’t make your frittata soggy.
- Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine.
- Bake for about 20-25 minutes or until the eggs are set and not runny.
- Serve directly from the skillet or slice and store for leftovers.
*If you don’t have a cast iron skillet, use a regular pan to cook the veggies and brown the meat, then pour everything including the eggs into a greased glass or ceramic dish and bake.