Merguez and vegetables frittata

Name: Merguez and vegetables frittata
Prep time: 25 min
Cook time: 55 min
Yield: 4
Cuisine: Québécoise
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 25 min
Cooking 55 min
Servings 4
Freezing I do not suggest

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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

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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 !