Woohoo it’s October! #allpumpkineverything. And it’s definitely feeling like fall. Although to be honest it has felt like fall in Scotland since like July. Maybe that’s an exaggeration but I don’t care. I think it’s today’s cold and rainy weather that has me feeling a little resentful towards Scottish weather as a whole. To make matters worse, I have a field trip for Geography to Lomond Hills, where we’ll be spending the day learning about the geology and formation of the hills…in this lovely weather. Fun fact, the picture of me in my About Me page was taken at Lomond Hills last year! The weather was much nicer that day though.
Before I head out for my field trip though I wanted to share this recipe with you guys! All of last school year I would make a big ol’ frittata on Sundays to eat for breakfast during the week. That was my frittata kick. Summer I was on an eggs and bacon kick. Now I’m on a zeggs and noatmeal kick. But I still make some time for my yummy frittatas. This one is probably one of my favorite combinations yet! Let me know what you think 🙂
You can store these frittata slices or leftovers in a tightly sealed tupperware container in the fridge, and heat them up in the oven. At least that’s what I would do. But I’m no frittata storing and reheating expert.
Hearty Fall Frittata
1 tbsp olive oil
4 cloves garlic, minced
1/2 cup onion, diced
1 lb ground sausage
1 cup grated sweet potato
2 cups mushrooms, chopped
1 packed cup spinach, chopped
2 tsp fennel seeds
2 tsp paprika
1/2 tsp pepper
1. Preheat your oven to 200 C/400 F
2. In a large frying pan or wok, heat the olive oil. Add the onion and sauté for a minute or two, then add the minced garlic. Sauté until fragrant, another minute or so.
3. Add the ground sausage and grated sweet potato to the skillet. Brown the sausage, and stir fry until the sweet potato has softened.
4. Add the fennel seeds, paprika, pepper and mushrooms, and cook for 2-3 minutes.
5. Remove the skillet from heat and stir in the spinach. Once the spinach has wilted, transfer the mixture to a greased pyrex dish or glass casserole dish. Spread out in an even layer.
6. Whisk the eggs together well, then pour over the sausage-vegetable mixture in the glass dish. Swirl the eggs around, and stir a bit to make sure egg gets in between all the filling.
7. Pop it in the oven for 40-45 minutes, or until the top is golden brown and the center has set.