Yesterday it was my dad’s birthday and the week before it was my mum’s. It’s at times like these when it hits me the hardest that I’m away from my family, on the other side of the world. Luckily now we have the technology to help us stay connected pretty easily, but when it comes to life events like birthdays, that’s when not being there in person is the worst!

Anyway don’t worry this isn’t going to be soppy post about how much I miss my family (A LOT)…. instead it’s going to be about FOOD glorious fooooood!!!

Remember when I wrote this post? Well this next recipe is a variation on that. I told you in the original post that it’s a recipe that can be changed up depending on the ingredients you have.

So I decided to make this version to show you how with changing the ingredients around you can have an entirely new dish. Don’t forget also that this recipe and the original both freeze really well so if you wanted to you could make extra and have it ready for later. Just remember to freeze in individual portions for easy re-heating. 

Sausage & Mixed Vegetable Frittata

Ingredients:

• 1 medium zucchini.
• 1 medium carrot.
• 1 medium Portobello mushroom.
• 1 medium red capsicum/bell pepper.
• 4 sausages of your choice. I used these ones.
• 6 – 8 pastured eggs.
• Grass-fed ghee.
• Sea salt.
• Freshly cracked black pepper.
• Dried oregano.

Method:

Turn oven to 175C/350F.

Cut the ends off the zucchini and then grate it either with a hand grater or a food processor.

Place zucchini in a bowl and add in 1 tsp of salt and mix. Leave this to sit for 10 minutes.

In the mean time add a bit of ghee to a skillet and cook your sausages according to the instructions on the packet. Mine took 9 minutes to cook through.

Place on a heat proof plate and set aside to cool.

After the zucchini and salt mixture have sat for 10 minutes wring it out by placing the grated zucchini onto a piece of cheese cloth and then bunching up the cloth to make a bag which you can then squeeze to get out the excess liquid. Trust me there will be A LOT of excess liquid that comes out of that one zucchini!

The reason for doing this is so that the zucchini won’t make the dish soggy. Once you’ve removed all the excess liquid place the zucchini into a clean bowl.

Next prep the other veggies. Peel and grate your carrot (I grated mine on the smaller holes on my box grater but you could do large grates as well). Dice your mushroom into small chunks and chop and de-seed the capsicum/bell pepper and dice into small chunks. Place into the bowl with the zucchini

Take your cooled sausage and cut them into chunks as well. Place these into the bowl as well.

Start off with 6 eggs and crack these into a separate bowl and whisk until combined. Add this into the bowl with the veggies and sausage. You want to make sure there are enough eggs to coat the rest of the ingredients. If there is not then you can add more eggs (whisked of course).

Next season your mixture with about 1/2 – 1 Tbsp of dried oregano. Season with sea salt/kosher salt and freshly cracked black pepper according to taste.

Pour mixture into a lined baker. I used a 12″ x 9 “rectangular baker which I lined with baking/parchment paper.

Make sure the mixture is even in the baker and place into the oven.

Bake for 35 – 40 minutes or until the mixture has set.

and…

Enjoy!