This recipe is awesome because it is allergy free, tasty for adults but still appeals to children (I have five, so , tried and tested!) This recipe can be easily adapted to any season, thus saving you more money on produce. Add asparagus in spring and courgette in summer. Can easily be made by those with limited skills and is not time consuming. Doesn't require fancy or hard to find ingredients. Can be even cheaper if you add leftovers like roast vege's. If there are any leftovers from the frittata, which is not very often, it is great the next day for lunches with a simple salad. Delicious and healthy with protein from the eggs just a small amount of meat and as many veg as you want.
- Chop the broccoli into small florets and steam for 3-4 minutes. Drain the broccoli and run them under cold water, then set aside.
- Whisk the eggs with 1/2 a cup of rice or almond milk, add salt and pepper. You can use cows milk if dairy is not a problem.
- Heat a tbsp. of olive oil in a frying pan on medium heat.
- Mince two cloves of garlic and add to the pan. Cook until soft.
- Remove the outer skin from the sausage by snipping the ends with a pair of scissors and squeezing out the meat with your hands. Add the meat to the frying pan and mash with a potato masher or fork. This creates lots of little nuggets of flavour and stretches the meat a little better than slicing the sausage. Look for gluten free sausages or you can use gluten free bacon if there are intolerances in your family.
- Once the meat is cooked, add the steamed broccoli to the pan. Pour over the egg mixture.
- Increase the heat slightly and cook on the stove top for 10 -12 minutes or until the mixture starts to set.
- While the frittata is cooking on the stove top turn the grill to 180 degrees.
- Remove the pan from the stove top and place under the grill for about 10 minutes or until the top is golden.
- Add a baked potato each and a simple salad of lettuce leaves and chopped red onion. Dress the salad with a splash of olive oil and a lemon juice. Enjoy!