The sun is finally starting to come out (briefly but it’s something!) and that means it’s time to leave the stews and soups behind and bring out the summer meals. You don’t want to spend too much time cooking though, when you could be enjoying the sunshine, so this quick, simple Frittata recipe is the perfect meal choice. The sweet potato is a novel twist on a spring classic.
Ingredients
1 large sweet potato, diced
6 sausages (spicy sausages work particularly well), sliced
1 onion, diced
1 sweet pepper, sliced
6 eggs, beaten
1 tsp sage, chopped
handful of baby spinach leaves
salt and pepper to taste
Method
– Boil a pan of water and add the sweet potato. Keep on the boil for roughly 8 minutes, until the sweet potato starts to feel tender. Then drain and keep to one side.
– In a heavy based frying pan, shallow fry the sliced sausage until cooked through, then remove onto a kitchen towel lined plate and keep to one side.
– Fry the onion and pepper in the left over oil from the sausage, until the onion is translucent.
– Add the sausage back to the frying pan, along with the sage, and fry until the peppers are soft. Then add the sweet potato and spinach, stir until thoroughly mixed.
– In a separate bowl, beat the eggs well and season with the salt and pepper.
– Turn the hob down to simmering temperature and pour the egg over the sausage and vegetable mix in the pan. Be sure that the egg is evenly spread throughout the pan.
– Leave to simmer for roughly 6 minutes, until the egg has cooked around the sides of the pan and begun to firm across the top.
– Take the frittata off the hob and grill until the egg is completely firm all the way through and the top is golden brown.
– Serve with salad or green beans and eat out in the sunshine!