A hearty frittata which can be served for breakfast lunch or supper. Serve with some Tomato and Chilli Jam and warm Cheddar Cornbread Muffins. Its from the delightful ” Alice’s Cook Book” by Alice Hart.
Ingredients
- 8 free-range chipolatas
- 2 red peppers deseeded and thickly sliced
- olive oil
- 1 large bunch spring onions trimmed and sliced
- 150 g mushrooms sliced
- 1 garlic clove finely chopped
- a small handful coriander or parsley leaves chopped
- 4 tsp Tomato ,Pepper and Chilli Jam or bought tomato chutney or chilli jam
- 6 tsp Greek yogurt or crème fraÎche
- 6 large free range eggs lightly beaten
Servings:
Instructions
- Preheat the grill to medium and toss the sausages and peppers with a little olive oil. Grill on a baking tray for about 10 minutes, turning frequently. Any blackening on the peppers is nothing to worry about. Set aside to cool, then chop the sausages into large chunks.
- In a very large frying pan (about 30cm diameter), fry the spring onions in a little oil for two minutes. Add the mushrooms and garlic and sauté for a further five to seven minutes. Stir in the herbs, peppers and sausages, distributing everything evenly. (see below).
- Season well and spoon dollops of the chilli jam and yogurt about the pan. Pour in the eggs, cook over a medium-low heat for 10 minutes, then grill for another five to 10 minutes, until just set.
- Allow to rest for 10 minutes before cutting into wedges and serving with extra chilli jam and warm cheddar cornbread muffins
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