Ed Baines’ frittata omelette Recipe

(15 ratings)
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serves:

4

Cost:

not

Prep:

5 min

Cooking:

15 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Topped with sausage, cheddar and tomato yogurt salsa, this is great for brunch. Or serve as a main with new potatoes and salad.

Ingredients

  • 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

Method

  • 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.

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