Name: Sausage and red capsicum frittata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 Tbsp olive oil; 1 small red onion, thinly sliced; 4 pork and fennel sausages; 8 eggs; 1/4 cup thinly sliced marinated red capsicum; 2 Tbsp finely chopped flat-leaf parsley; 40g parmesan, finely grated; 1/4 cup chopped baby spinach; Sea-salt flakes and freshly ground black pepper, to season; 1/3 cup grated mozzarella; Baby rocket leaves, to serve; Sliced baguette, to serve; Cook's tip: Plain beef, lamb or even chicken sausages would also work a treat in this versatile dish. This frittata can also be served cold as part of an antipasto platter or even as a healthy sandwich filling to pack into the kids’ school lunch boxes.

Sausage and red capsicum frittata

Don’t feel limited by this set of ingredients – frittatas can also be used to rid the fridge of leftovers.

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

1 Tbsp olive oil

1 small red onion, thinly sliced

4 pork and fennel sausages

8 eggs

1/4 cup thinly sliced marinated red capsicum

2 Tbsp finely chopped flat-leaf parsley

40g parmesan, finely grated

1/4 cup chopped baby spinach

Sea-salt flakes and freshly ground black pepper, to season

1/3 cup grated mozzarella

Baby rocket leaves, to serve

Sliced baguette, to serve

Cook's tip: Plain beef, lamb or even chicken sausages would also work a treat in this versatile dish. This frittata can also be served cold as part of an antipasto platter or even as a healthy sandwich filling to pack into the kids’ school lunch boxes.

Method

Put a non-stick ovenproof frying pan over a medium-high heat. Add oil and onion. Cook, stirring occasionally, for 5 minutes or until onion is soft.

Squeeze sausage filling from casings, in small 2cm pieces, directly into pan. Cook, stirring occasionally, for 5 minutes or until cooked through and golden brown.

Meanwhile, put eggs in a large bowl and whisk until smooth. Stir in capsicum, parsley, parmesan and spinach. Season with salt and pepper.

Preheat oven grill to high or oven to 250°C. Pour egg mixture over sausage and reduce heat to medium-low. Cook, stirring occasionally, for 5 minutes or until egg has almost set. Sprinkle over mozzarella and cook under hot grill or bake in oven for 3-5 minutes or until egg has set and cheese has lightly browned. Season with pepper. Cut into 4 wedges and serve with rocket and baguette on the side.

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Ingredients

Method

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