Potato and Sausage Frittata
Simple yet tasty lunch or dinner, using up leftover sausages. Can be eaten hot or cold. Serve with a simple salad or accompany with chutney.
Credited to: Coeliac UK
Kcal: 722.4
Difficulty: Pretty easy
Serves 2
10 mins prep
20 mins cooking time
Ingredients
- 90g Red Onions
- 240g Potato
- 150g Sweet Potato
- 190g Peas
- 5 Eggs
- 1 tsp Oil
- 2 Leftovers Sausages, Sliced*
- 45g Cheddar Cheese
Notes: * Check Coeliac UK's Food and Drink Information for suitable products
Method
- Preheat the oven to 220C/200C fan/gas 7. Thinly slice the potatoes and red onion.
- Boil Potatoes in salted water for 5 minutes, until tender and drain.
- Lightly beat the eggs and stir the potato into the eggs.
- Heat oil in an ovenproof frying pan, add onion and cook until soft. Tip in the egg and potato mixture and cook over a low heat until two-thirds of the frittata is set. Scatter the peas, sausages and grated cheese over the top and cook in the oven for 10-15mins until set.
Nutritional information per serving
Kcal
722.4
Fat
38.2g
Carbs
55.8g
Protein
41g
Fibre
8.6g
Sugars
15g
Hints and tips:
Add dried mint to the egg and potato mixture, or scatter fresh mint at the end to boost the flavour. Add in the peas and sausage into the mix if preferred.
