Sausage and Bacon Frittata

By Metmaddie

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Clonakilty Whitepudding And...

Persian Aubergine Frittata

Ingredients

3 pork sausages
3 rashers bacon
1 tbs sunflower oil
150g mushrooms, quartered
120g cherry tomatoes, halved
4 eggs
4 tbs milk

Details

servings 2
Level of difficulty Easy
Preparation time 20mins
Cooking time 25mins
Cost Budget Friendly

Preparation

Step 1

Grill the sausages as per the on-pack cooking instructions. When the sausages are nearly ready, add the bacon to the grill pan and cook both until cooked through. Cool then slice the sausages into rings and snip the bacon into small pieces.

Step 2

Heat the oil in a pan and cook the mushrooms for 5 mins. Toss the tomatoes, sausage and bacon into the pan and mix together evenly.

Step 3

Beat the eggs with the milk in a bowl, season and pour into the pan (ideally use a pan about 20cm diameter).

Step 4

Cook over a low heat for 5 mins until you see the egg setting around the edge of the pan. Place under a pre-heated medium grill for a further 5 mins until the top is set. Rest the frittata for a minute then cut it into quarters to serve.