Good morning everyone, hope you are all well. I’m so sorry for the lack of post last week, on the Sunday before last, I was rushed to the hospital and put on a drip due to being seriously unwell, I’ve still not fully recovered but I am back home, I just needed some time to recuperate as I was too unwell to do a post, so I hope you can understand and forgive me, And then since coming out of hospital I have really struggled with my mental health as our new GP surgery are not being very helpful and refusing to treat me, as I was told by the doctor at the hospital to get another blood test after 3 days worth of medication but our GP surgery won’t issue me a blood test form (I have very small arms/veins and always have to go to the hospital to get a blood test done), so it’s really taken its toll on me mentally as it makes me feel like their slowly trying to kill me, as this would be the third time in my lifetime that I have begged them to help with a painful ongoing medical problem that I suffer with, but again have been refused and denied treatment and had them turn their backs on me and then blame me for not seeking help in the first place, but my family have been so wonderful and sent me lots of love and support, which has really helped me fight through some of the darkness, I’m not fully there yet, its a slow process, and I apologise if I’ve triggered anyone or brought anyone down with reading that, but I wanted to highlight that you shouldn’t be ashamed having bad days and that’s its ok not to be okay, you’re only human.

Anyway, on with today’s post…To ease myself back into my blog after a week off, I thought I would share with you a quick and easy recipe that is also a great autumnal meal that will surely warm you up. Most people during the colder months revert to the usual cozy meals; Chilli, Soup, Stews, Casseroles, etc… and while there are many great recipes for each that you can alter and create different flavors with, today I’m going to share with you a Sausage Frittata. Now because I’m vegetarian, I will be using Quorn Sausages instead of meat sausages, you can alter the recipe to your own preferences and make this dish using meat products (just remember to cook the sausages according to the packet instructions), so let’s get started…

Quorn Sausages Frittata

This Quorn Brunch Frittata is a fabulous mid-morning brunch or snack. Quorn Sausages are cooked in a fluffy frittata mix with shallots, potatoes, mushrooms, and cherry tomatoes. Super simple and on your plate in 15 minutes, this quick & easy vegetarian frittata will be loved by all the family.

Ingredients

• 4 Quorn Sausages
• 2 tbsp Olive Oil
• 1-2 Shallots, peeled and thinly sliced
• 1 Medium Potato, peeled, boiled, and roughly diced into 1cm cubes (optional)
• 50g Button Mushrooms, halved
• 4 Plum or Cherry Tomatoes, halved
• 4 Large Eggs
• 1 Tbsp Water
• Good Pinch Paprika (optional)
• 2-3 Tbsp Freshly Chopped Flat Leaf Parsley

Method

Heat the oil in a large non-stick frying pan (approx. 26 cm diameter). Fry the Quorn Sausages for 8 minutes add the shallot and diced potato and continue cooking for 3-4 minutes on a medium heat until golden brown. 

Remove the Quorn Sausages and slice on the diagonal into bite-sized pieces. Return to the pan.

Add the mushrooms and tomatoes and fry for 2 minutes.

Lightly whisk the eggs, water, paprika, and seasoning together in a bowl. Stir in the parsley.

Pour the egg mixture into the frying pan and lightly shake the pan to distribute the mixture.

Reduce the heat a little and cook the bottom of the frittata for 2-3 minutes until lightly set.

Place the pan under a hot grill and finish off the cooking for about 2-3 minutes until the egg mixture is just set.

Leave to stand for 1-2 minutes before serving. If you like, dust the top with a little extra paprika.

*Side Notes*

• You can substitute the Quorn sausage for regular sausages or other veggie sausages, just follow the packet according to its cooking instructions for different cooking times.
• Shortcut – Cut up all your veggies (potato and shallots, mushrooms, and tomatoes) the night before and store them in a couple of baggies in the refrigerator.
• The frittata will puff up a bit while broiling and start to brown. Keep a close eye on it as it can start to burn quickly under the broiler.
• Once removed from the oven, let the frittata sit for a few minutes before slicing and serving. The frittata will sink a bit and the edges will pull away from the sides of the skillet. That’s okay. This will make it easier to slice and lift out of the skillet without sticking.
• Speaking of sticking, make sure the bottom and sides of your skillet are well-oiled. This will also help prevent the frittata from sticking to your skillet.
• This frittata really is an entire meal in its own right! Although, if it’s breakfast time you might like to add some buttered toast and/or baked beans, or If you are serving this nearer lunchtime, then it also works well with crusty white bread and a side salad.
• If you’re making this to freeze, be sure to cool the fillings before adding the eggs. Then freeze the casserole unbaked. The night before you want to serve the frittata, thaw it in the fridge overnight; it will be ready for baking in the morning.

Thank you for visiting my blog and reading today’s post. If you decide to try making this delicious meal, I hope you enjoy it. For now, though, I hope you have a lovely week, and I will see you next time!