Recipe Sausage Frittata

Frizz1974

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15 Jun 2017
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Bathurst, Australia
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Ingredients (Serves 12)
8 sausages, any kind you like.
1 large brown onion - diced
1 red capsicum (bell pepper) - diced
3 carrots - grated
3 zucchini - grated
1/2 cup cheddar - grated
10 eggs
1/4 cup of oil
1/2 cup self raising flour
2 tomatoes - sliced
S&P to taste

Method
Pre-heat oven 150c with fan
Lightly oil a pan and cook sausages until done. Set aside to cool.
In the same pan (wipe out any sausage fat) add oil and sauté onion & capsicum until soft. Cool.
Slice the cooled sausages into small bite sized pieces.
Put everything into a mixing bowl except the tomato & stir until well combined. Season lightly.
Pour mixture into a lined baking dish and top with a layer of sliced tomato, season the tomato.
Cook for 45 minutes - it may need a little longer.
Cut into portions & serve.

I make this almost every Sunday as it reheats in the microwave really well, is transportable, and it freezes well too.

My baking dish is Pyrex and the dimensions are 9 x 13 inches

Most days I top it with a thin slice of cheddar and 90 seconds later I have breakfast.

It's really very versatile.

Options -
*Substitute 500gm bacon - just fry it with the onion & capsicum
*Add mushrooms - fry them with the onion & capsicum
*Substitute spinach or kale for the zucchini/carrot
*Substitute besan/chickpea flour and a tsp of baking soda for slow carb option
*Substitute salami or chorizo
 
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@Frizz1974 & @morning glory,

This is a large Frittata ! Surely wonderful ..

The largest Spanish Omelette in the Madrid Capital at the now closed due to retirement, the well known restaurant called: Schotis in Cava Baja, in the La Latina neighborhood, every Sunday used to prepare a Spanish Omelette ( just potatoes and onions ) with 30 eggs. It was like a " tart " .. It was incredible ..

Have a lovely day .. and summer ..
 
it reheats in the microwave really well, is transportable, and it freezes well too.
Music to my ears! I've made quiches, but never a fritatta. Quiches are great, but the crust gets soggy when microwaved. That won't be a problem here. The process seems similar, and your recipe sounds like a great way to get there. :okay:
 
Here's a pic of the finished dish.

If a moderator would be so kind as to insert it in the OP with the recipe that would be awesome. (There is no longer an edit tab?)
 
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