Ed Baines' frittata omelette
Topped with sausage, cheddar and tomato yogurt salsa, this is great for brunch. Or serve as a main with new potatoes and salad.
For the frittata:
- 3-4 good quality pork sausage
- 5tbsp mild olive oil
- 75g (3oz) butter
- 6 large eggs
- 6tbsp cream or Fortisip Bottle (neutral flavour)
- 150g (6oz) Cheddar cheese, grated
For the salsa:
- 4 beef tomatoes, quartered
- 1 small pot of natural full-fat yogurt
- Salt and ground black pepper
- 3tsp mild olive oil
- Gently fry the sausage until cooked. Remove, leave to cool and slice into thin rounds.
- To make the frittata. melt the butter and oil in a medium size frying pan. Whisk eggs with the cream or Fortisip Bottle and pour into the pan.
- Tilt the pan from side to side to cover the base. Cook over a high heat, gently pulling the edges of the cooked frittata a little towards the centre of the pan to allow the uncooked mix to pour to the edge and then season.
- When the mixture is just set, turn the heat to low and top with the rounds of sausage and grated cheese. Cook for a further 1-2 mins until the cheese just starts to melt and ooze and the sausage is warm.
- For the salsa, quarter the tomatoes and remove the seeds. Dice the flesh and combine with the natural yogurt and olive oil.
- Slide the frittata onto a serving plate and top with a dollop of the prepared salsa. Season and drizzle with additional olive oil to serve if required.