Sausage and tomato frittata recipe
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- Serves 4
- 10 mins to prepare and 20 mins to cook
- 329 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1375kJ 329.0kcal
- Fat
- 21g
- Saturates
- 6g
- Salt
- 1.6g
- Sugars
- 4g
of the Reference intake
Carbohydrate 12.0gProtein 24.0gFibre 3.5g
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- 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.
