Sausage and Pepper Frittata

Sausage and Pepper Frittata


Total Time:
35 min
20 min
15 min

Extra-virgin olive oil
3 links hot Italian sausage, removed from the casing and crumbled
1 red bell pepper, 1/4-inch dice
1 yellow bell pepper, 1/4-inch dice
1 cup grated Parmigiano-Reggiano
12 eggs, beaten with 1/4 cup water

Preheat the oven to 350 degrees F.

Coat a nonstick 10-inch saute pan with olive oil. Add the sausage and brown. Add the peppers and saute until they are soft.

In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt. Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs. Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through. Remove from the pan. Cut into wedges and serve hot or a room temperature.

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Bacon Potato Sausage Frittata


Cook time
15 mins
Total time
40 mins
  • ½ pound bacon, cut into lardons
  • 1 small sweet potato or yam, diced into small cubes
  • ½ pound italian sausage (or other ground meat)
  • 8 eggs, whisked
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground paprika
  • salt and pepper, to taste
  1. Preheat oven to 325 degrees.
  2. Place bacon in a large cast iron skillet or in an oven safe sauté pan. Cook bacon until crispy. Remove and place on a paper towel lined plate. Remove bacon fat as necessary, leaving behind 3-4 tablespoons.
  3. Add sweet potato, coat in bacon fat and let cook for 10-12 minutes, or until the sweet potatoes are soft.
  4. Add italian sausage to the pan with the potatoes, break apart with a wooden spoon and cook until no pink remains.
  5. Once sausage is cooked through, remove pan from heat to let cool.
  6. In a bowl, whisk together eggs, garlic powder, red pepper, paprika and salt and pepper.
  7. Once pan has cooled, pour in eggs and add the bacon on top of the sausage and potatoes. Mix well to evenly distribute the eggs around the pan.
  8. Place in oven and bake for 12-15 minutes until the eggs are fully cooked in the middle of the pan.


Pearl Couscous With Roasted Pumpkin And Chorizo

Pearl couscous with roasted pumpkin and chorizo


  • 500g Kent pumpkin, peeled, seeded, cut into 1cm pieces
  • 2 large zucchini, cut into 1cm pieces
  • 225g pearl couscous
  • 1 chorizo, thinly sliced
  • 1/2 cup chopped fresh coriander
  • 60ml (1/4 cup) lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  1. Step 1

    Preheat oven to 200C. Line a baking tray with baking paper. Spread the pumpkin and zucchini on the tray. Spray with oil and season. Roast for 20 minutes or until tender.

  2. Step 2

    Meanwhile, cook the couscous in a saucepan of boiling water for 10 minutes or until tender. Drain. Heat a non-stick frying pan over medium-high heat. Stir in the chorizo for 3-5 minutes or until golden.

  3. Step 3

    Combine the couscous, pumpkin, zucchini, chorizo and coriander in a large bowl. Whisk the lemon juice, oil and paprika in a jug. Season. Pour the dressing over the salad and toss gently to combine.

Cajun Kale Soup with Andouille Sausage Recipe

kale soup

Cajun Kale Soup with Andouille Sausage Recipe


  • 6 lightly packed cups chopped green curly kale, stem and ribs removed
  • 2 Tbsp. canola or olive oil
  • 1 medium red onion, finely chopped
  • 1 large celery rib, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 8 ounces andouille sausage (2 to 3 links), thinly sliced
  • 1 Tbsp. dried thyme
  • ¼ tsp. allspice
  • 1 (15-ounce) can chopped or diced tomatoes
  • 4 cups chicken broth
  • ¼ tsp. ground black pepper
  • ½ tsp. salt, plus more to taste
  • 1 tsp. agave nectar or honey (optional)
  • 4 cups slightly undercooked brown rice


Active time: 30 minutes
Total time: 1 hour

Bring 10 cups of water to a boil in large Dutch oven or heavy pot. Add kale and boil 5 minutes. Drain in colander and set aside.

In the large pot, warm oil over medium-high heat. Add onion and celery and cook until onion is translucent, 4 minutes, stirring occasionally. Add garlic, peppers, and sausage, and cook until peppers soften, 5 minutes. Mix in thyme and allspice, stir, and cook 1 minute.

Add tomatoes, broth, cooked kale, and black pepper. Bring to a boil, reduce heat to low, and simmer, covered, until greens are almost tender, 20 minutes. Add salt to taste, and agave or honey, if desired. (If freezing, stop here and add rice after defrosting.)

If serving immediately, add rice and continue to simmer soup, uncovered, until kale is tender and rice is fully cooked, 10 to 15 minutes.

Freeze for up to 8 weeks.