Sausage, Capsicum & Sweet Potato Frittata


Hi there.

Umm, I don’t know if you remember me. You see, it’s been awhile. After a major drama ended up crushing my spirit, I decided to take a break from the blog…which turned out to be longer than expected.

To be honest, I didn’t know if I’d come back. But here I am…so please be gentle, as it seems a bit like foreign ground :)

While I mustered the energy to restore this blog and resume posting to it, I was still busy at work in the kitchen, trying new recipes and accumulating even more cookbooks. However, this tasty treat is adapted from an old favourite of mine – ‘Every Day‘ by Bill Granger. While Bill’s recipes aren’t exactly high-class fare, its his penchant for providing fast, family-friendly and tasty recipes for home that make me adore him. This is one of those such recipes.

This sausage, sweet potato and capsicum frittata is one of those dishes that takes next to no time to knock together, but is tasty and versatile enough to be served up a few times in different forms till it’s gone! Excellent served warm with a little spicy salsa or chutney and garden salad, it also makes a great filling for a sandwich when accompanied with some chutney and bitter greens.

Sausage, Sweet Potato & Red Pepper Frittata
(Adapted from ‘Every Day‘ by Bill Granger)

2 tbsp olive oil
1 spicy sausage of your choice (Chorizo or spicy Italian works great!), chopped
1 small-medium sweet potato, peeled and diced
1 red bell pepper (capsicum), deseeded and diced
1 large brown onion, peeled and diced
5 large eggs
4 tbsp grated parmesan cheese
1/2 cup light milk (I use soy thanks to frequent incompatability between cow juice and my digestive tract)
*optional: A handful of roughly chopped mushrooms is also marvellous in this

1. Preheat a cast-iron skillet (or ovenproof frying pan) with the oil, then add the onion and bell pepper (capsicum) and fry till slightly softened, then add the chopped sausage and fry till the sausage is cooked.

2. Meanwhile, either steam/boil/microwave the chopped sweet potato till it is almost completely cooked (i.e. soft enough to pierce all the way through but not mushy), then add this to the pan and stir it through for a few minutes to take on the other flavours of the dish.

3. Preheat your grill and the beat together the eggs and milk in a bowl, then carefully pour it over the top of the mixture, giving it a little stir to ensure the egg is getting right between all the chunks of sausage and veg. Sprinkle grated parmesan over the top, then lower the heat and leave to cook till the bottom and sides have just set, then place under the grill to cook the top.

4. Once it’s finished cooking, remove and serve either warm or cold with a spicy tomato salsa or chutney and some green salad on the side.

[tags]Sausage, Chorizo, Frittata, Bill Granger, Recipes[/tags]


  1. I just saw that you updated through facebook. Been looking forward to the return of this blog for some time now and glad that you got it back up nice and running. Even though it’s 7pm here right now, I can’t help but think how I’d wanna just take the frittata and make it a filling for a breakfast burrito to munch on right now… om nom nom.
    Here’s to hoping something like that never happens again!

  2. Welcome back! The frittata looks delicious!

  3. So glad you decided to continue blogging about food! I love these kinds of recipes that can be easily adapted to whatever ingredients one has on hand. Your variation looks very tasty.

  4. Welcome back! The frittata looks tasty!

    p.s. What kind of camera do you have?

  5. Bill Granger’s recipes may not be gourmet, but I dispute your questioning of their quality. As you know, quality is all in the ingredients and I’m sure he recommends using high quality ingredients.

    Glad that you’re back!

  6. You found cast iron skillets! This looks yummy. Any chance of seeing a recipe for Tak Kalbi?

  7. This looks delicious! I think I’m going to make it today. Glad you’re back!

  8. Welcome back! I never comment on here but I have been following your blog for a while. I love reading your stuff! And you always have such gorgeous pictures of your food. That’s what I always forget to do on my blog; take picture of the food before i eat it.
    Anyways, again, welcome back!

  9. The perfect comfort food. Your making me hungry and I already ate ๐Ÿ˜‰

    I just found your blog and glad that you decided to continue your blog. I know it’s a lot of work but, it can also be so rewarding!

  10. Looks great can’t wait to try..

  11. That frittata looks so good!

  12. Thanks for the recipe. Sounds terrific!

  13. Nice to have you back – your photography is always so lovely that I always love a peek at what you are cooking – so glad you have decided to continue your blogging!

  14. You have one of the most beautiful blogs ever!!! Not only are your recipes so inspiring and delicious looking, you also have MAD photography skills!! Thank you so much for sharing on your blog!!! :)

  15. @Tommy – Thanks, Tommy :) It took awhile, but it feels good to get back into the swing of things! That’s such a sweet comment, it’s flattering and humbling that folks such as yourself enjoy my work so much :)

    @Guiltless Glutton – Thanks sweetie :)

    @Fran Magbual – Thank you hon :)

    @Abby – Thanks :) It is ridiculously easy! As for camera, I’m using a Canon 450D, but as I don’t have a macro lens, I’m still occasionally using my trusty old Canon Powershot G7 :)

    @Nerida – Heh, that would be my tired mind – I *meant* to write high class and not high quality ๐Ÿ˜› I know old Bill loves using fresh and quality ingredients :)

    @Shavonne – I did, and for much cheaper than I was expecting :) I will put Tak Galbi on my list but we most likely won’t make it till it gets a bit cooler, far too hot for it here in Aus right now!

    @Alyssa – Thank you sweetie, I hope you liked it :)

    @Julia McKinney – Thanks Julia :) I’m glad you commented, and thank you for the lovely sweet compliments! I certainly try to create content that others will find satisfying, so it’s wonderful to hear from readers that they enjoy it :)

    @Chuck – Thanks Chuck :)

    @Lynette – Thanks :)

    @Kevin – Thanks Kevin!

    @john – My pleasure :)

    @Johanna – Thank you sweetie :) I try my best!

    @Michelle – Thanks hon, that is so sweet of you to say :)

  16. welcome back! ah how i have missed your posts :smile:

  17. So glad you’re back!

  18. We tried the fritata, and it was food for the soul-served it with Lizano Salsa.

  19. YES! Good to have you back!

  20. @chocolatesuze – Aww, thank you sweetness :)

    @Julia – Thanks sugar, so am I :)

    @CJ – I’m so glad you enjoyed it :)

    @Madhu – Thanks darling! Good to be back :)

  21. we had a scare a bit ago that all our past data was destroyed (but, yes, another shit American host – please don’t blame us all!), but after a few days of shitting ourselves, crying, throwing the computer down in a fury, it miraculously appeared. it was our learning lesson. i back everything up now. i also get my own feed emailed to me. and we do our writing in word. but nothing can make it smooth sailing when it all disappears. i’m glad you’re feeling back up to blogging. it’s like there was a fire in your house and all your memories were burned down – it’s a horrible feeling!

    but this frittata looks kick ass and would turn anyone’s frown upside down.

  22. This is my first time commenting… so, I think this is great! I’m loving it so far =)

    PS: I’ve added you to my blogroll <3

  23. Yay!

  24. Looks so delicious! Great colours!

  25. @We Are Never Full – Thanks for the tips :) I’ve now set both blogs to automatically back up once a week, and I think that will do it!

    @Stephanie – Thanks sweetie :)

    @Rasa Malaysia – Hehehe, thanks hon! xox

    @Pigpigscorner – Thanks :)

  26. I decided to make this for dinner tonight ๐Ÿ˜‰
    It is fast, easy and delicioso!!

  27. Hehe, thanks Ellie ๐Ÿ˜› I’m glad you liked it!

  28. I made this for brunch this morning & my husband declared it better than a restaurant. Thanks for this simple & delicious recipe!

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