Friday, 27 December 2013

Chorizo Sausage & Egg Frittata

Ready to devour !!

This is a hearty breakfast that you can make all your own by adding whatever veggie or spice you want. I'm sharing how I make this to suit my taste. I love hot,  spicy food so I make mine with a little heat. Alternatively you could use regular breakfast sausage if you aren't a spice/heat lover. This should feed 6 to 8.


4 Chorizo sausages, casings removed
1 small sweet potato or yam, shredded
1/2 cup small broccoli florets 
Half package sliced mushrooms 
10 eggs, well whisked
Splash coconut milk
1/2 tsp cayenne pepper
1/2 tsp turmeric
1/2 tsp ancho chili  pepper


Preheat oven to 350 degrees 

  • Cook sausage meat in skillet. While its cooking get your veggies ready. To shred the sweet potato I used the World Cuisine Tri-Blade Plastic Spiral Veggie Cutter which is a must have in a Paleo or grain and gluten free kitchen.
  • When the sausage is almost cooked, add the veggies and the spices to the skillet and cook for approximately 3 - 5 minutes. Stir frequently. 
  • Remove the pan from the heat
  • Whisk the eggs with a splash of whatever milk you choose. I only use coconut. And then pour the eggs over the sausage mixture
  • Place your cast iron skillet into the oven and bake for 30 minutes
Now, if you don't have an oven proof pan, then use a baking dish that will accommodate the mixture. First, grease the dish, then add the meat mixture and then, pour the eggs over and pop it in the oven.

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