Merguez and vegetables frittata

  • Preparation 25 min
  • Cooking 55 min
  • Servings 4
  • Freezing I do not suggest



  • 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



  • 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 !