Sausage Frittata
Cook time
Total time
Author: Nikki
Recipe type: Mains
Ingredients
- Olive oil & cooking spray
- 4 vegan sausages – cooked & thinly sliced
- 1 brown onion chopped
- 2 teaspoons crushed garlic
- 1 medium potato, peeled & grated
- 1 handful of baby spinach, torn
- ½ cup frozen peas
- 1 quantity of ‘egg’ white – recipe below
“Egg” white:
- 1 packet of silken tofu (300g)
- 2 tablespoons tapioca
- 1 teaspoon agar powder
- ¼ teaspoon of black salt (normal salt can be used, but I find black salt adds a subtle flavour)
- ½ teaspoon turmeric
Instructions
- Place all ingredients into a food processor and combine. Pour into a bowl.
- Preheat oven to 180oC
- Spray a tart pan with a removable bottom 24cm across, x 2.5 cm deep
- Make ‘egg’ white & set aside
- Heat oil in a fry pan over a medium to high heat & sauté onion until it becomes translucent then add garlic & potato. Cook for 2 minutes or until potato starts to soften
- Transfer mixture to a large bowl
- *Cook sausages now if not pre-cooked & slice thinly*
- Add spinach to large mixing bowl & stir through then add sausage and peas. Combine
- Spoon into tart pan & spread evenly
- Bake for 20 – 25 minutes
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