Preparation time 15 minutes
Cooking time 10 minutes
2 good quality beef sausages, squeezed out of their skin, meat broken up into bite sized chunks
10 g butter
1 cup baby kale or coarsely torn kale
100 g swiss brown mushrooms, thickly sliced
Juice and rind of 1/2 lemon
80 ml (1/3 cup) pouring cream
60 Greek feta
Coarsely chopped spring onion & flat leaf parsley
Sourdough toast to serve
1 Preheat oven to 180°C. Heat 1 tbsp oil in a non-stick frying pan over medium-high heat, add sausage meat and stir occasionally for about 3 minutes until browned
2 Add kale and mushrooms to pan, season to taste with salt and freshly ground pepper and stir occasionally for about 2 minutes until kale just wilts and mushrooms are just tender. Transfer to a bowl, squeeze over lemon juice and toss to combine.
3 Whisk eggs, cream and lemon rind in a bowl to combine, season to taste with salt and pepper.
4 Wipe out pan with paper towels, place over medium-high heat, add butter and remaining oil and cook until butter foams. Add egg mixture and cook, pulling mixture from sides of pan into the centre as it cooks, tilting the pan to let uncooked mixture run into the empty space, until softly set (2-3 minutes).
5 Remove from heat, scatter with sausage mixture and feta, then bake in oven for a couple of minutes to just warm through. Serve hot, scattered with parsley and spring onion.
The Carousel thanks the Beef & Lamb Team for this recipe