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Sausage and tomato frittata recipe
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Eggs aren't just for breakfast – this hearty frittata recipe with Cumberland sausages, tomatoes and spinach makes a great family dinner idea. With melted cheese, herby basil and a pinch of chilli, it's packed with fresh flavours and is ready in just 30 minutes. See method
Ingredients
- ½ tbsp olive oil
- 1 red onion, thinly sliced
- 4 reduced-fat Cumberland sausages from a 454g pack, sliced into 1cm chunks
- 8 eggs
- 15g fresh basil, ¾ roughly chopped
- 1 tsp crushed chillies
- ½ x 250g pack cherry tomatoes, quartered
- 50g 30% less fat mature cheese, grated (optional)
- 250g pack spinach
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1375kj
329kcal
16%
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Fat
21g
30%
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Saturates
6g
30%
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Sugars
4g
5%
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Salt
1.7g
28%
of the reference intake
Carbohydrate 12g
Protein 24g
Fibre 3.5g
Method
- Preheat the grill to high. Heat the oil in an ovenproof frying pan (about 23cm) over a high heat. Add the onion and sausages and fry for 10 mins, stirring regularly, until cooked through and caramelised.
- Beat the eggs in a large jug. Mix in the chopped basil and crushed chillies; season. Pour over the onion and sausages in the pan, reduce the heat to medium-low and cook for 5 mins until setting at the edges. Scatter over the tomatoes and cheese, if using. Grill for 6-7 mins until set and golden.
- Meanwhile, put the spinach in a colander and pour over boiling water to wilt. Use the back of a spoon to press out excess liquid. Slice the frittata into wedges, scatter over the remaining basil leaves and serve with the wilted spinach.
See more Under 30 minute meals
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.