Ultimate Hump Day Food: Hearty Bacon Chorizo & Vegetable Frittata

There are some days I wonder if I am meant to be a mother. Does anyone else feel like this sometimes? When I think this the guilt immediately kicks in. We tried for so many years to have this family of ours and now I think these awful thoughts!!! This mothering gig is hard.... really really hard work. More than I ever realised before becoming a parent. Add another tiny human to the mix and things just get a little bit more complicated. Oh the days are crazy at the moment and my self doubt at my inadequacies at being a sane mum come into question on a daily basis. Maybe a little bit of sleep deprivation plays a large role in this but I look at my mothering ability particularly in these past 5 weeks and they suck. Big Time. I know I shouldn’t be too hard on myself but that’s just where I am at today. Maybe tomorrow I will think I should win mother of the year because I made time to sit down with my two year old and actually do a constructive activity together that didn’t involve me yelling my head off at him. Yes shock horror I yell. A lot actually these days. Again I put that down to sleep deprivation. Not sure what I am going to blame when Little Miss sleeps through the night.

I had one special moment last week that helped me gain some perspective in this mothering gig. We had recently purchased a second hand swing set for J.D to play with. He thinks it’s the bee’s knees at the moment and we make time each afternoon to play on it together. This particular afternoon he insisted that “Mummy sit” on the swing and he proceeded to push me backwards and forwards on it. I laughed out loud as he tried to push me with his chubby little legs straining forward trying to push me on the swing. I couldn’t remember the last time I laughed like that with him. Like a really deep down belly laugh. It was refreshing for my dried up mothering soul. It was what I needed in that moment. I know the days will get easier in the future and at this point in time I need to cherish these special moments to get me through the hard days.

So what does all of this have to do with a hump day frittata? Well nothing actually other than it was what I made after having the most glorious swing with my two year old and declared it to be a special dish for that week. Plus I thought I would post a non Christmas related recipe because if you are like me and see another egg nog, cookie or chocolate related Christmas recipe I just might go crazy. I was about over all things pumpkin on Pinterest a few weeks ago and now the Christmas bug has hit my feed.
We generally have an egg based dish at least once a fortnight whether it be quiche, zucchini slice or a frittata of some sort. I wanted to make a particularly hearty version of a frittata as my appetite has been insatiable at the moment with all this breastfeeding. A few grated vegetables were not going to cut it in this version so I parboiled some potato, sweet potato and carrot to give this version some body. You could totally skip this step if you had some left over roast veggies in the fridge!  The addition of the chorizo and bacon took it to another level and I think made the dish complete. Don’t be afraid to use whatever sad looking vegetables you have lying around in the bottom of the crisper. This frittata not only makes a delicious dinner dish but I would totally recommend it for a brunch. I may have eaten a slice for breakfast the next day. It was even better as the flavours had time to marinate and meld together. Why not add it to your menu plan and enjoy a hearty hump day frittata any day of the week.

Excuse the fairly average photos. This was taken with a cranky baby and hungry toddler in the background just before dinner so I didn't have time like I would normally do and fuss with the styling. This is the real deal for this meal. Absolutely no fussing with this dish!

Hearty Bacon, Chorizo & Vegetable Frittata

Prep Time: 25 minutes
Cook Time: 45min -1 hour
Serves: 6
  • 1 large potato, diced into medium chunks
  • 1 large carrot, diced into medium chunks
  • 1/2 large sweet potato, diced into medium chunks
  • 1 chorizo sausage, sliced
  • 4 rashers shortcut bacon, diced
  • 1 large red onion, finely sliced
  • 8 button mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 large zucchini, cut into thick slices & quartered
  • 1/2 large red capsicum, diced
  • 2-3 leaves kale, finely chopped
  • 8 eggs
  • 2-3 tablespoon milk
  • 2 tablespoon coconut flour (Or 4 tablespoon self raising flour - minus the baking powder)
  • 1/4 tsp baking powder
  • 4-6 sun dried tomatoes
  • 1/2 cup grated cheese

  1. Place the potato, sweet potato and carrot into a large saucepan. Cover with water and bring to the boil. Simmer vegetables for 8-12 minutes or until tender. Remove from heat and drain. Set aside to cool slightly.
  2. Preheat an oven to 180 degrees Celsius (Fan Bake).
  3. Place a large oven proof fry pan over a medium heat. Drizzle in a little olive oil. Place the chorizo, onion and garlic and saute fro 10 minutes until the onion is soft and translucent. 
  4. Place the mushrooms, zucchini and capsicum into the pan and cook for a further 5 minutes until the vegetables are slightly cooked. Add the kale and boiled vegetables to the pan and toss to combine. Turn off the heat.
  5. Sift the flour and baking powder into the eggs. Beat the eggs together with the milk until combined. Pour evenly over the vegetable mixture. Place the sun dried tomatoes over the top of the frittata mix and sprinkle with the grated cheese.
  6. Place into the oven for 45-50 minutes or until the middle is springy and cooked through.
  7. Remove from the oven and let it cool for 5 minutes before serving.
  8. Serve with a simple side salad.
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