Meat-Lover’s Frittata

May 22, 2024

Dinner, Lunch

Intermediate

0

40 Minutes

Ingredients Directions Nutritional Information

This frittata is for kids that love meat – and with the addition of potatoes this is a meat-and-chips kind of vibe. Get to know your local butcher and have a good look at the type of sausages they specialize in – I always ask for their specialty.

TIPS
This frittata keeps well in an airtight container in the fridge for 4 days or frozen for up to a month. To defrost, place the frozen portions in the fridge the night before use.

Dairy free
Use plant-based cream and cheese.

Fussy eaters
You can mix and match the veggies to suit your picky eater.

Metric

Ingredients

10

eggs

237 ml

thickened cream

5 ml

sea salt

237 ml

grated potatoes

1

large mushroom, sliced

1/2

red capsicum, thinly sliced

177 ml

tiny tom tomatoes

355 ml

crumbled feta or goats’ cheese

237 ml

1 cm thick sliced chorizo

1

finely sliced bacon

237 ml

3 mm thick sliced pepperoni

30 ml

honey

15 ml

extra-virgin olive oil

Ingredients

10

eggs

1 cup

thickened cream

1 teaspoon

sea salt

1 cup

grated potatoes

1

large mushroom, sliced

1/2

red capsicum, thinly sliced

3/4 cup

tiny tom tomatoes

1 1/2 cups

crumbled feta or goats’ cheese

1 cup

1 cm thick sliced chorizo

1 cup

finely sliced bacon

1 cup

3 mm thick sliced pepperoni

2 tablespoons

honey

1 tablespoon

extra-virgin olive oil

Directions

You can cook this frittata in an air fryer or the oven.

If cooking in the oven, preheat to 180°C. Line a 25 cm round baking dish with baking paper.

Mark as complete

Crack the eggs into a mixing bowl, then add the cream and salt.

Use a whisk to briefly mix it until it just becomes creamy.

Mark as complete

Pour the egg mixture into the baking dish, then top with the veggies and cheese.

Scatter the bacon, pepperoni and chorizo. (There are no rules about how to arrange the ingredients, but it’s nice to evenly spread them out as the frittata will be cut into slices and this will ensure everyone gets a share of the ingredients.) For the grand finale, drizzle honey on top and then the olive oil.

Mark as complete

Turn your oven down to 160°C and pop the tray in.

Bake the frittata for 40 minutes, or until it’s a sizzling golden brown work of art. If using an air fryer, cook at 160°C for 28–30 minutes.

Mark as complete

Allow the frittata to cool in the tray before slicing into eight lunchbox portions.

Pop one portion in the lunchbox and freeze the rest for another time.

Mark as complete

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Nutrition per serving

	Amount per serving

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