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Tablelands Farm to Fork
RECIPE COLLECTION
FROM OUR KITCHEN

Sausage, kale, mushroom and feta frittata

Sausage, kale, mushroom and feta frittata
Prep time15 min
Cook time10 min
Total time25 min
Servings2
01

Ingredients

  • 2 good quality beef sausages, squeezed out of their skins, meat broken up into bite-size chunks
  • 10 g butter, diced
  • 1 cup baby kale or coarsely torn kale
  • 100 g swiss brown mushrooms, thickly sliced
  • 6 piece eggs
  • 80 ml (⅓ cup) pouring cream
  • 60 g Greek feta
02

Step-by-step method

  1. 01
    Preheat oven to 180°C. Heat 1 tbsp oil in a non-stick frying pan over medium-high heat, add sausage meat and stir occasionally for about 3 minutes until browned, add kale and mushrooms to pan, season to taste with salt and freshly ground pepper and stir occasionally for about 2 minutes until kale just wilts and mushrooms are just tender. Transfer to a bowl, squeeze over lemon juice and toss to combine.
  2. 02
    Whisk eggs, cream and lemon rind in a bowl to combine, season to taste with salt and pepper . Wipe out pan with paper towels, place over medium-high heat, add butter and remaining oil and cook until butter foams. Add egg mixture and cook, pulling mixture from sides of pan into the centre as it cooks, tilting the pan to let uncooked mixture run into the empty space, until softly set (2-3 minutes). Remove from heat, scatter with sausage mixture and feta, then bake in oven for a couple of minutes to just warm through. Serve hot, scattered with parsley and spring onion.