Fill your kids’ tummies with this autumn vegetable frittata before they head out for some Halloween trick-or-treating. This way, you’ll be sure they’ve eaten one hearty and healthy meal before all that Halloween candy.
4 to 6
tbsp (45 ml)
Natrel Unsalted Butter (and a little more if needed)
sweet potato, sliced into thin rounds
chorizo sausage, cut into chunks (like miniature meatballs)
red bell pepper, cut into strips
cup (250 ml)
Freshly ground pepper
oz. (120 g)
Coriander, leaves only
Preheat the oven to 375°F (190°C).
Heat a 10-inch non-stick ovenproof skillet on medium. Melt the butter and cook the sweet potato and zucchini in batches until soft, turning them every so often so that they don’t burn. Add a little more butter as needed. Transfer the cooked veggies to a plate. Now cook the leeks. Transfer them to the plate with the other veggies and set aside.
Add the chunks of meat to the skillet and brown until cooked through. Add the bell pepper and arugula, and continue cooking until the peppers begin to soften and the arugula has wilted. Remove the skillet from the heat and transfer the mixture to a separate bowl.
Layer the cooked veggies and sausage meat in the skillet.
In a pitcher, whisk the eggs with the salt and some pepper to taste.
Cut half the goat cheese into slices and crumble the rest into the egg mixture. Pour the egg mixture into the skillet and top with the goat cheese slices.
Return the frittata to the stove and cook on low for about 5 minutes. Transfer the skillet to the oven and continue baking until the frittata has set, about 20 to 30 minutes. Switch the oven to broil to gently brown the top of the frittata.
Garnish with the coriander leaves just before serving.