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TOMATO & SAUSAGE TURMERIC FRITTATA

MY FAVOURITE FRITTATA. TURMERIC EGGS BAKED WITH ITALIAN SAUSAGE, JUICY TOMATOES & TOPPED WITH AROMATIC FENNEL SEEDS

TOMATO & SAUSAGE TURMERIC FRITTATA

SERVES: 2

INGREDIENTS:

  • Four eggs – I like Clarence Court Burford Brown

  • Two Paleo sausages, skins removed and chopped into small pieces – I use M&S 97% Sausages containing 97% meat, salt & pepper only or compliant Italian sausages work really well in this recipe

  • One tomato thinly sliced

  • Half tsp turmeric powder

  • One tsp dried oregano

  • One heaped tsp fennel seeds

  • Salt & Pepper for seasoning

  • Oil for frying

OPTIONAL:

  • Chopped cooked mushrooms

  • Chopped Chorizo or Pepperoni

  • Tsp chilli flakes

  • Diced cooked bell pepper

  • Large handful of cooked kale

DIRECTIONS:

  1. Preheat oven to 180 degrees

  2. Heat an ovenproof skillet on a medium high heat with a dash of oil and once hot fry chopped up sausage pieces until cooked through.

  3. Meanwhile whisk eggs, oregano, turmeric, salt & pepper in a bowl.

  4. Once sausages have cooked around 5-7 minutes stir in the whisked egg mixture. As the eggs begin to set, lay tomato slices on top and sprinkle with fennel seeds.

  5. Place on the top shelf of the oven for around 20minutes or until the middle is no longer wobbly.