This sausage and veggie frittata makes the perfect brunch and is a great way to use up left over roasted vegetables. You can replace the sweet potato with other roasted root vegetables like beetroot, carrot, butternut squash or celeriac.
This high-fat high-protein breakfast is incredibly satiating and will keep your blood sugar balanced – meaning stable energy and mood throughout the day.
Recipe
Serves 4
Ingredients
- 1 knob of butter
- 1/2 an onion, finely chopped
- 8 medium sized, gluten-free sausages with outer skins removed
- 1 garlic clove, chopped
- 1 pinch of chilli flakes
- 1 large sweet potato, cut into 1 inch cubes and pre-roasted
- 2 large handfuls of kale or Swiss chard, chopped
- 8 eggsÂ
- 4 tbsp of cashew nut milk or canned coconut milk
- Salt and freshly ground black pepper
Method
- Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
- Whisk together the eggs, cashew milk, salt, black pepper and chilli flakes until well combined.
- Heat a large oven-proof pan over a medium heat. Once hot, add a knob of butter, along with the sausage meat, garlic and diced onion until fully cooked.Â
- Add the roasted sweet potatoes and kale (or Swiss chard) to the pan and stir until well combined.
- Next, pour the egg mixture evenly over the sausage and vegetables.Â
- Bake for 20-25 minutes until the egg is completely set.Â
- Remove from the oven and let cool for 5-10 minutes before serving.Â
Serving suggestions
- This is already a perfectly complete meal, but you could add a simple side salad for some additional fibre.
