Sticky sausage frittata recipe

Method

1. Preheat the grill to high. Heat the olive oil in an ovenproof frying pan over a medium-high heat. Add the hot dogs and leftover potato-pepper mixture and cook for 5 mins to heat through, breaking up any larger potato wedges with a wooden spoon. Add the peas and cook for 2-3 mins, stirring frequently, until bright green and defrosted.
2. Meanwhile beat the eggs in a jug, season with black pepper, then pour over the sausages and potatoes, swirling to evenly cover the pan. Cook for 4-5 mins until the base has set, then transfer to the grill for 5-8 mins or until cooked through and the centre is firm. Sprinkle with the chives.
3. Whisk together the mustard, vinegar and extra-virgin olive oil to make a salad dressing. Season with black pepper, then pour over the salad leaves and toss well. Serve with slices of the frittata.

• Cook once, eat twice tip: Use leftovers from our One-tray hot dogs with wedges to make this recipe.

• See more Frittata recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.