4 x Lepp’s Italian or spicy Italian sausage casings removed
6-8 good quality free range eggs depending on size and how eggy you like it I recommend 8
1 red bell pepper sliced
1/2 cup heavy cream
60g grated parmesan cheese & a small amount for grating on the top
Handful of fresh basil, chopped
Salt & pepper
1/4 teaspoon Chilli flakes (optional)
Pre heat the oven to 350F
With a glug of olive oil in a pan fry the onions on medium heat with the fennel seeds until caramelized, add pepper and continue frying until softened and remove from pan into a lightly sprayed pie plate.
Add sausage meat to fry pan and cook thoroughly. Add to pie plate
Mix the eggs, add grated parmesan, chopped basil and salt/pepper and mix with a fork. Add heavy cream because we like it when food is delicious.
Pour the mixture over the sausage/onion, then use wooden spoon to mix round so all the sausage is coated in the egg mix and it is evenly distributed around the Oven proof pan or pie plate
Sprinkle with chilli flakes and Grate a small amount of parmesan over the top, place in an oven at 350F for 20-25min or until egg is cooked through and top is browned
Slice and serve! Garnish with shredded hash browns or a lovely fruit salad.
We have adopted somewhat of a philosophy that we will call a ‘happy flock philosophy.’ The food you create with whole ingredients can dramatically change the outcome of your dish. Whether it be scrambled eggs, frittata, or breakfast hash, (note all egg dishes), using ingredients that you believe in and can stand behind will change your life!! No joke. We hope you enjoy this recipe and all the wonderful things that eggs have to offer because after all the egg came first! It’s kind of a big deal.