High Protein Brunch Fritata
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This roasted sweet potato and chicken sausage frittata is a protein-rich, vegetable-packed dish perfect for an easy weeknight dinner, relaxed weekend brunch or meal prep lunches. Made with fresh basil, herbs and melted cheddar, it’s simple, comforting and full of flavour. You can precook the chicken sausages and sweet potato the night before for ease.
40 mins
25 mins
1:5 hr
| 10 | Chicken sausages (Heck) | |
| 40 g | Sundried tomatoes | |
| Handful | Fresh basil | |
| 1 | Red onion (medium) | |
| 1 | Sweet potato (medium) | |
| 40 g | Cheddar cheese grated | |
| 1 | Courgette (zucchini) small | |
| 1 tsp | Mixed herbs | |
| 1/4 tsp | Chilli flakes | |
| To taste | Salt and pepper | |
| Optional garnish | Fresh basil pesto |
Preheat the oven to 180°C. Lightly grease an ovenproof baking dish with spray oil or olive oil. Peel and dice the sweet potato.
Roast the diced sweet potato and chicken sausages (according to packet / brand) in the oven until cooked through and lightly golden. Sweet potatoes take about 40 minutes if the pieces are large. Remove and allow to cool slightly. Slice the chicken sausages.
Grate the courgette and squeeze out any excess moisture using a clean tea towel.
In a large bowl, whisk the eggs with the mixed herbs, chilli flakes, salt and black pepper.
Add the grated courgette, sliced red onion, roasted sweet potato, sun-dried tomatoes, chopped basil, cooked sliced chicken sausages and grated cheddar directly into the whisked eggs. Stir well until evenly combined.
Pour the mixture into the prepared pan or dish, spreading it out evenly.
Bake in the oven for 25–30 minutes until the frittata is set in the centre and lightly golden on top.
Remove from the oven and allow to rest for 5 minutes before slicing. Drizzle with pesto if using.
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