Breakfast frittata with tomatoes, mushrooms & sausages
4
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Reduced fat pork sausages, grilled
200 g
Onion
1 medium, finely chopped
Mushrooms
250 g, thinly sliced
Potatoes, boiled
225 g, diced
Cherry Tomatoes
150 g, halved
Egg, whole, raw
6 medium, raw
Half fat Cheddar cheese
80 g, grated
Instructions
1
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.
2
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.
3
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.
4
Transfer the pan to the grill and cook for 2–3 minutes or until the top is set and just golden.
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