Sausage, Kale, Mushroom and Feta Frittata

Sausage, Kale, Mushroom and Feta Frittata

This Frittata Really Is All It's Cracked Up To Be: Sausage, Kale, Mushroom and Feta Frittata

A dish that can easily be shared with the whole family

Serves: 2
Preparation: 15 minutes
Cooking: 10 minutes

Ingredients
2 good quality beef sausages, squeezed out of their skins, meat broken up into bite-sized chunks
10g butter, diced
1 cup baby kale or coarsely torn kale
100g Swiss brown mushrooms, thickly sliced
Juice and finely grated rind of 1/2 lemon
6 eggs
80ml (1/3 cup) pouring cream
60g Greek feta
Coarsely chopped spring onion, flat-leaf parsley
and sourdough, to serve

Method
Preheat oven to 180°C. Heat 1 tbsp of oil in a non-stick frying pan over mediumhigh heat. Add sausage meat and stir occasionally for about 3 minutes until browned. Add the kale and mushroom to pan, season to taste with salt and pepper and stir occasionally for around 2 minutes until kale just wilts and mushrooms are tender. Transfer to a bowl, squeeze over lemon juice and toss to combine.
Whisk eggs, cream and lemon rind in a bowl to combine and 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 cools, tilting the pan to let any 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 warm through. Serve hot, scattered with parsley and spring onion.

Tips:
For additional flavour, you can use spicy beef sausages.
This omelette works great as a tasty portable lunch – just pack with a simple green salad and a dollop of tomato relish.

Child-Proof Hacks to Uncomplicate School Lunches

February – that time of year where reality sets back in. When the kids are back to school, the family is settling into a routine for the new year, and the nighttime lunch box packing ritual begins. While it's great to have specific meals for the kids, it can often be time consuming (and expensive) to create exciting lunches for them and a whole different 'adult' lunch too.

To help everyone have tastier (and healthier) lunches, Australian Beef has shared a list of hacks to help parents easily create meals that adults and kids will enjoy. Whether the kids prefer a sandwich or like to mix things up, these hacks will help save time.

5 Hacks To Win The Lunch Box Game

Make leftovers work harder - Leftovers always work great for lunch the next day. If you cook up a tasty steak, stir-fried beef strips or bolognese, you can easily turn it into a sandwich or wrap, or can be added into a salad the next day.
Get wrapping - Wraps are great for the whole family and can be made in advance and even frozen! Just place your favourite fillings inside, wrap in plastic and pop in the freezer.
Prepare to freeze - Batch cooking will save time in the evening. If you're making a tasty quiche or frittata for lunches, make double and pop in the freezer for a lunch later in the week.
Keep the kids happy without cooking bland - If the kids aren't a fan of spice, then take their portions out of the pan before adding the extra herbs and spices - then everybody's happy!
Get the kids to lend a hand - Kids love to eat a meal they feel involved in. Get them to pick out their favourite fillings or toppings, and then you can always swap some out for more adultfriendly options afterwards. Making Sunday lunch prep a fun activity is also a great way to get kids excited about their lunch for the week.

For additional recipe inspiration, visit www.australianbeef.com.au




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