Breakfast frittata with tomatoes, mushrooms & sausages
Calorie controlled cooking spray
Reduced fat pork sausages, grilled
1 medium, finely chopped
250 g, thinly sliced
225 g, diced
150 g, halved
Egg, whole, raw
6 medium, raw
Half Fat Cheddar Cheese
80 g, grated
- Heat a 22cm non-stick ovenproof frying pan over a medium heat; mist with cooking spray. Add the sausages and cook for 5 minutes until golden all over, then transfer to a plate.
- Add the onion to the pan and cook for 5 minutes. Add the mushrooms and cook for a further 6–8 minutes or until the mushrooms are golden.
- Return the sausages to the pan along with the cooked potatoes and half the cherry tomatoes. Season and give everything a stir. Whisk the eggs and cheese together in a measuring jug, season, then pour into the pan. Arrange the remaining cherry tomatoes on top and cook for 5 minutes or until the eggs are beginning to set. Meanwhile, preheat the grill to medium.
- Transfer the pan to the grill and cook for 2–3 minutes or until the top is set and just golden.