Breakfast Frittata
Ingredients
- 1 tsp olive oil
- 1 onion, chopped
- 2–4 sausages, pork, chicken or vegetarian
- 8 mushrooms, sliced
- 8 cherry tomatoes, halved
- 4 eggs
- Black pepper to taste
- 60g cheddar cheese, grated (optional)
Instructions:
Heat the olive oil in a non-stick, ovenproof frying pan over a medium heat. Add the onion and cook for 3–4 minutes, until beginning to soften.
Cut the sausages into bite-sized pieces and add them to the pan. Cook according to the packet instructions, turning regularly, until browned and completely cooked through.
Add the mushrooms and cherry tomatoes. Cook for another 3–4 minutes, until the mushrooms have softened and any excess liquid has evaporated.
Meanwhile, crack the eggs into a bowl, season with black pepper and beat until combined.
Preheat the grill to high.
Reduce the heat beneath the pan to low. Pour over the beaten eggs and stir gently to distribute the ingredients evenly.
Cook for 6–8 minutes, without stirring, until the frittata is mostly set but remains slightly soft on top.
Sprinkle over the grated cheese. Transfer the pan to the grill for 3–5 minutes, until the cheese has melted and the egg is completely set.
Carefully remove the pan from the grill. Allow the frittata to rest briefly before cutting it into two portions.
Note: Allow the second portion to cool, then store it in an airtight container in the fridge for up to 2 days. Enjoy cold or reheat until piping hot throughout. Reheat only once. If using pre-cooked sausages, they only need to be heated through in step 2.