THIS HEARTY FRITTATA - PACKED FULL OF CHUNKY KUMARA, SLOW COOKED CARAMALISED ONION AND TANGY FETA - IS A GREAT WAY TO MAKE A PACK OF SAUSAGES GO A LONG WAY!
DELICIOUS SERVED WARM STRAIGHT FROM THE OVEN, THIS FRITTATA IS ALSO GREAT EATEN COLD AS A FILLING LUNCH BOX ADDITION.
- 4-5 good quality sausages
- 2 small kumara, peeled and diced into 2cm chunks
- 1 tbsp oil or butter
- 2 red onions, quartered lengthways then thinly sliced
- 1/4 cup woody herbs (rosemary and thyme) chopped
- 3 cloves of garlic, minced
- 2 tbsp balsamic vinegar
- 8 eggs
- 1/4 cup soft herbs (parsley, chives or basil) chopped
- 150g feta, crumbled
- Salt & pepper
- 1/2 cup grated cheese
- Preheat oven to 180°C fan bake.
- Add kumara chunks to a small pot, add hot water and boil until just tender. Drain and set aside.
- Add a splash of oil or butter to a deep sided, non-stick, oven-proof frying pan, add sausages and cook over a medium heat until well browned. Remove from pan and set aside until cool, then diagonally slice in to thick chunks.
- Add another splash of oil or butter to pan, turn heat down to low and add red onion, garlic, woody herbs and balsamic vinegar. Cook on a low to medium heat for approximately 10 minutes, stirring frequently, until onions are soft, caramelised and fragrant.
- Add diced kumara and sliced sausages to the onion and cook until sausage slices are cooked through.
- Meanwhile, beat eggs in a bowl, add most of the chopped soft herbs and feta (keeping a little to sprinkle on the top of the frittata) and salt and pepper, then mix well.
- Shake pan to ensure sausages, kumara and onion are spread evenly over the base of the pan. Pour over egg mixture, stir the pan contents briefly to combine, then shake to even out top before sprinkling with grated cheese and reserved feta.
- Remove from heat, and place pan in preheated oven for 15-20 minutes.
- The frittata is ready when the the centre is just set, and the top is bubbly and golden brown.
- Cool for ten minutes, then sprinkle over reserved soft herbs and serve in wedges with a generous dollop of your favourite chutney or sauce, and either a side salad or steamed vegetables.
- The veges in this recipe can be changed to suit your choice of sausage/tastes/seasonal availability. Use potato or pumpkin in place of kumara, try leek or white onion instead of red onion or even throw in a large handful of spinach or silverbeet.
- Try different sausage and cheese combinations - beef sausages with blue cheese instead of feta, lamb sausages with feta, or chicken sausages with a smoked cheddar.