WE HAVE been super busy in our backyard over the past couple of weeks. Dan has knocked together a chicken coop and two great vegie gardens. We have planted cabbage, zucchini, brussels, broccoli, leeks, shallots, strawberries, potatoes, tomatoes, kale, beets and herbs. It's all booming - we can't wait to harvest all our hard work.
Dan went to buy some laying chickens and came back with show laying chickens. Dan really thinks he is the Urban Farmer now. I have to be honest - fresh eggs are the best. There is nothing better. So in celebration of our chickens we have included a recipe this week that uses free range eggs and of course Dan's favourite sausages.
We hope you enjoy it - this recipe is from our second cookbook Meat & Sweet.
6 cooked sausages, sliced on an angle
1 brown onions, diced
2 cloves of garlic, crushed
200g of sweet potato, peeled and grated
50g of baby spinach
1/3 cup of frozen peas
8 free range eggs, slightly beaten
¼ bunch of basil, finely chopped
Salt and white pepper.
Preheat grill in oven on high. With a large fry pan, spray well with oil and place over stove on medium to high heat. Add onion to the pan and cook for 3-4 minutes while stirring to soften. Add garlic, sweet potato and cook for 2 minutes. Add sausages, cook through well.
Stir in spinach and allow to wilt, then add peas until all cooked and warm. Add the beaten eggs to the pan and allow to spread out evenly and sprinkle with salt and pepper. Cook for 5mins on the stove then transfer to the grill for a further 5 minutes, until golden and set.
Use a spatula to loosen and release the sides of the frittata from the pan. It should then slide straight on to a plate for serving.
Serve with some fresh or grilled lemon slices.
Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or find them on Facebook - Dan & Steph - My Kitchen Rules and Instagram - danandsteph13.
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