Is it me or did summer sneak out of nowhere?? I leave for London in a couple of days and I am PUMPED! Between the longer days, al fresco socialising, picnics in the park, and so much more, there’s no place I’d rather be during the summer months. One activity I’m particular looking forward to includes getting my brunch game AWN! Over the past couple of years, brunch has transformed from the occasional weekend outing into somewhat of a culture…and one that I plan to fully immerse myself in. Along with trying out old favorites (hello Granger & Co and Daisy Green!), my list of new spots to try has grown rather lengthy. Is there anything better than mopping up runny yolk with a hunk of avocado toast…all followed by a sip of the foamiest almond milk cappuccino?? I think not!
Oldish readers will know that I took a hiatus from eating eggs since August 2016. Although prior to this eggs featured in at least one of my daily meals (most days two), I have consumed them all of 4 times in the past 9 months. When I was experiencing a rough patch with my skin last year (pun always intended), eggs turned out to be one of the biggest acne triggers for me – you can read about it here. Fortunately those days are long behind me and I’m gradually introducing eggs back into my diet. I recently enjoyed them in the form of this Sausage & Mushroom Frittata.
Given my love for brunch, it’s no surprise that I’m equally fond of Brinner i.e. Breakfast for Dinner. A couple of weeks ago, I whipped up this baby for my sister & me and it went down a treat. So easy, yet so delicious…and so high in protein! As fancy as the term ‘frittata’ sounds, I personally think it’s the easiest way to cook eggs. Throw your eggs and fillings of choice in a skillet, stick it in the oven, do your thang for 12-15 minutes, and then dig in! It tastes great hot or cold so be sure to make extra to eat as leftovers:
Sausage & Mushroom Frittata – Serves 2
Ingredients
- Olive oil or cooking spray
- 2 vegetarian sausages, cut into bite-size pieces
- 2 whole eggs
- 3 egg whites
- 100g mushrooms, sliced
- I medium onion, sliced
- 1 tablespoon sliced black olives
- 1 teaspoon finely chopped oregano (fresh or dried are fine)
- ½ teaspoon garlic powder
- Salt & black pepper to taste
Method
1) Preheat the oven to 180ºC & set to ‘Grill’ mode.
2) In a medium bowl, whisk the eggs & egg whites until frothy. Add salt & black pepper.
3) Add olive oil (or cooking spray) to a medium non-stick skillet and place over medium heat. Once hot, add in the sausages. Sauté for 2-3 minutes and then add in the mushrooms & onion. Stir occasionally.
4) Once veggies begin to soften (another 2-3 minutes), add in the olives. Season with oregano, garlic powder and salt to taste. Stir to combine well
5) Reduce heat to low and pour eggs over the veggies/sausage. Turn off heat & transfer skillet to oven. Grill for 12-15, or until the frittata has developed a golden brown color & the center is set.
6) Cut frittata into wedges and serve warm or room temperature.
Notes
- I used Linda McCartney Frozen Vegetarian Sausages, but feel free to replace them with any other variety.\
- This frittata pairs extremely well with guacamole and/or hummus.
Where’s your favourite place to visit over the summer?
How do you enjoy your eggs?
Looks delicious!
Thanks Salma, it’s yum!