Recipe: Kanga & Bacon Frittata

Who says that eating meat & eggs has to be boring?

For those who have no problem with vegetables, an endive and romaine salad with plenty of tomato would suit this frittata perfectly.


Ingredients:

400g kangaroo mince (extra lean beef would work as well, or use standard ground beef and use less additional fat)

100g middle bacon strips, chopped roughly

50g fat - I used coconut oil since I have lots on hand, but lard or bacon fat would be perfect!

4 pastured eggs

Optional - 1/2 onion, chopped fresh herbs, chili powder & other spices.


Method:

Preheat oven to a moderate temperature.

Heat fat in large oven-safe frying pan. When oil is hot, add minced meat and chopped bacon, and sauté until cooked through. Remove from heat.


In a medium bowl, whip eggs until combined.

Pour eggs into frying pan, and stir gently so that all meat is covered in egg mixture.

Place frying pan in oven, and bake until frittata is thoroughly set (approx. 20 - 30 minutes).

I didn't have a clean oven-safe pan, so I used a pan with a wooden handle, then transferred the meat into a baking dish lined with baking paper, before adding the egg and baking:


Serve while hot, or chill overnight and reheat/serve at room temperature the next day - this allows the flavours to develop.

Making frittata really is the quick and easy way to make a large amount of cooked food that's effortlessly suitable for leftovers the next day. As well as making this for myself, I made my roo-phobic beau a frittata of beef sausage, bacon, and cheddar cheese: