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Sausage, kale, mushroom and feta frittata
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate your morning meal with a flavorful frittata loaded with vegetables, savory sausage, and creamy Greek feta.
Ingredients:
  • 2 good quality beef sausages, squeezed out of their skins, meat broken up into bite-size chunks
  • 10g butter, diced
  • 250.00 ml baby kale or coarsely torn kale
  • 100g swiss brown mushrooms, thickly sliced
  • Juice of 1/2 lemon
  • 6 eggs
  • 80ml (1/3 cup) pouring cream
  • 60g Greek feta
  • Spring onion, coarsely chopped, to serve
  • Flat-leaf parsley, coarsely chopped, to serve
  • Sourdough toast, to serve
  • Finely grated rind of 1/2 lemon
Instructions:
  • Preheat your oven to 180C. In a non-stick frying pan over medium-high heat, warm 1 tbsp oil. Cook sausage meat for 3 minutes until browned, then add kale and mushrooms. Season with salt and freshly ground pepper. Cook for an additional 2 minutes until kale wilts and mushrooms are tender. Transfer to a bowl, drizzle with lemon juice, and toss to combine.
  • Combine eggs, cream, and lemon rind in a bowl, season with salt and pepper. Heat butter and remaining oil in a pan over medium-high heat until butter foams. Pour in the egg mixture and cook, gently stirring from the edges towards the center. Tilt the pan to allow the uncooked mixture to spread. Cook until softly set (2-3 minutes). Top with sausage mixture and feta, then briefly bake in the oven until warmed through. Garnish with parsley and spring onion before serving hot.

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