Merguez and vegetables frittata

Merguez and vegetables frittata
  • Preparation 25 min
  • Cooking 55 min
  • Servings 4
  • Freezing I do not suggest

I had a bunch of leftover merguez, vegetables and eggs… So I decided to throw it all in a skillet and create a kick ass frittata. As easy as that !

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Merguez and vegetables frittata

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Ingredients

  • 4 lamb merguez (250 g)
  • 1 cup baby potatoes skin on, cut in small cubes
  • 8 eggs
  • 1/2 cup Romano cheese finely grated
  • 1/4 cup 15% country-style cream
  • 2 tablespoons milk
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Italian spices
  • 2 scallions, finely chopped
  • Olive oil
  • 2/3 cup broccoli cut in small florets
  • 1/2 red bell pepper, cut in small cubes
  • Salt and ground pepper

Preparation

  • Preheat the oven at 425°F.
  • Place the merguez on a baking sheet and cook in the oven for 8-10 minutes, until they are nicely grilled but still very juicy. Flip from time to time. Cut in chunks then set aside.
  • Meanwhile, place the potatoes in a large pan filled with boiling water and cook for 4-5 minutes until tender but still firm. Pour in a strainer, drain well then set aside.
  • In a big bowl, add the rest of the ingredients (except for the broccoli and bell pepper) followed by 1 tablespoon olive oil. Season with salt and pepper then whisk to combine well. Add the merguez and potatoes then stir gently. Set aside.
  • Preheat the oven at 350°F.
  • Heat a 10” oven-friendly skillet a medium-heat temp. Pour a drizzle of olive oil, add broccoli and bell peppers then season with salt and pepper. Toss then cook for 2-3 minutes stirring often.
  • Close heat, add the egg mix then stir well to spread ingredients. Place in the oven and cook for 35 to 35 minutes or until a toothpick comes out clean when poked in the middle. Serve with an arugula salad !

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Our sommeliers suggest
Luca Double Select Syrah 2014
Hopfenstark
Generously fruity, spicy but not too much, floral notes, a nice combination that will fit perfectly with this frittata. The tannins are soft, smooth, with a fresh side that brings a perfect balance. See the product
Hooligan Bitter, 3.8%
Hopfenstark
With roasted, grilled and herbaceous notes, this classic English will come to find the notes of Merguez, which will dominate the frittata. The powerful aromas of sausage will associate with the toasted and herbaceous side of this beer rich in aroma but soft in alcohol. Little effervescent, she will like herself with the texture of the dish. Hispanic recipe and English beer for a Quebec lunch! The world is Ours! See the product
Merguez and vegetables frittata
Our sommeliers suggest
Luca Double Select Syrah 2014
Hopfenstark
Generously fruity, spicy but not too much, floral notes, a nice combination that will fit perfectly with this frittata. The tannins are soft, smooth, with a fresh side that brings a perfect balance. See the product
Hooligan Bitter, 3.8%
Hopfenstark
With roasted, grilled and herbaceous notes, this classic English will come to find the notes of Merguez, which will dominate the frittata. The powerful aromas of sausage will associate with the toasted and herbaceous side of this beer rich in aroma but soft in alcohol. Little effervescent, she will like herself with the texture of the dish. Hispanic recipe and English beer for a Quebec lunch! The world is Ours! See the product

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