An easy one pan meal of sausages, potatoes, peas and roasted peppers nestled in a fluffy cheesy egg duvet. Is it a frittata, or a Spanish Omelette? Whatever it is, it’s an instant family favourite in the Feeding Boys house!
The recipe is really versatile and great for kids. It’s prefect for a relaxed weekend brunch or a weeknight tea. Chop and change the fillings according to your family’s tastes, or to use up whatever leftovers you’ve got in the fridge. You could substitute the sausages for some leftover roast meat, and instead of boiling your potatoes you could use leftover roasties. If i’d had some pesto i’d have beaten a tablespoon of that in with the eggs.
This recipe also celebrates the fact that our grill is working again. It’s been broken for a few years now… but suddenly because we’re moving, everything is miraculously getting fixed! It’s amazing how you adapt to not having something, i’ve simply been flashing things in a super hot oven, but you really can’t beat a hot grill!
I cooked this at the weekend when we were waiting for Matthew to finish his nightshift and suddenly it was lunchtime and he still wasn’t home. Poor guy didn’t get home until we’d almost finished polishing off our frittata, however there was a stack of pancakes waiting for him, so it wasn’t all bad.
Sausage, Roasted Pepper and Pea Frittata
Feeds 4 people
Prep time: 10 mins
Cooking time: 35 mins
1 tbsp vegetable oil
4 pork sausages, halved
2 roasted peppers from a jar, chopped
1 handful frozen peas
6 eggs, beaten
100g cheddar cheese, grated
1. Peel the potatoes and chop into large chunks and bring up to the boil in a large pan of water and then simmer for 20-25 minutes until soft.
2. Meanwhile, heat the oil in a large heavy bottomed ovenproof frying pan or large shallow ovenproof dish, and gently cook the sausage pieces until golden and cooked through. Stir in the roasted peppers and frozen peas. Drain the potatoes then stir them in to the mixture.
3. Beat the eggs and milk together, season and then pour into the pan. Allow to cook on the hob until the bottom is set and then sprinkle with the grated cheese and pop under a hot grill until the top is golden and bubbling and the egg mixture is cooked all the way through.
4. Pop the dish in the middle of the table and serve with salad.
I’m entering this easy, tasty and nutritious recipe into a couple of events this month…