Ingredients
Serves Four
2 outdoor-bred pork sausages
1 tbsp. oil
3 smoked back bacon rashers fat trimmed cut into cubes
75 g button mushrooms sliced
65 g tomatoes halved (e.g. cherry or pomodorino)
4 large (British) free-range eggs
12.5 g bunch fresh chives snipped
Method
1. Squeeze the sausages out of their skins, and roll the sausage-meat into 12 bite-size balls.
2. Heat ½ tablespoon of the oil in a 20cm ovenproof frying pan. Add the sausage and fry all over for 1 minute, until browned and cooked through. Add the bacon and mushrooms and fry for a few minutes, until golden. Add the tomatoes for a further minute. Remove the mixture and set aside. Discard excess fat from the pan.
3. Whisk together the eggs and chives and season with freshly ground black pepper. Stir in 2/3 of the fried sausage mix. Pre-heat the grill to medium.
4. Heat the remaining oil in the frying pan over a medium heat. Add the egg mixture, tipping the pan so that it covers the base. Turn down the heat and scatter over the remaining sausage mixture. Cook for 8 minutes, or until almost set.
5. Place under a pre-heated grill, for 2-3 minutes, until the frittata is set and golden. Let cool slightly, then slide out of the pan, cut into wedges and serve.
6. Enjoy!
Recipe idea from here
2 outdoor-bred pork sausages
1 tbsp. oil
3 smoked back bacon rashers fat trimmed cut into cubes
75 g button mushrooms sliced
65 g tomatoes halved (e.g. cherry or pomodorino)
4 large (British) free-range eggs
12.5 g bunch fresh chives snipped
Method
1. Squeeze the sausages out of their skins, and roll the sausage-meat into 12 bite-size balls.
2. Heat ½ tablespoon of the oil in a 20cm ovenproof frying pan. Add the sausage and fry all over for 1 minute, until browned and cooked through. Add the bacon and mushrooms and fry for a few minutes, until golden. Add the tomatoes for a further minute. Remove the mixture and set aside. Discard excess fat from the pan.
3. Whisk together the eggs and chives and season with freshly ground black pepper. Stir in 2/3 of the fried sausage mix. Pre-heat the grill to medium.
4. Heat the remaining oil in the frying pan over a medium heat. Add the egg mixture, tipping the pan so that it covers the base. Turn down the heat and scatter over the remaining sausage mixture. Cook for 8 minutes, or until almost set.
5. Place under a pre-heated grill, for 2-3 minutes, until the frittata is set and golden. Let cool slightly, then slide out of the pan, cut into wedges and serve.
6. Enjoy!
Recipe idea from here
If you would like a low carb vegetarian breakfast, you may like this Breakfast Casserole - see here
and please don't forget a cup of tea or coffee to go with it !
Dear reader, you will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
Sounds tasty!
ReplyDeleteokay this is a keeper - looks so good
ReplyDeleteYum, sounds great! I do mine in muffin tins most of the time and keep them meatless during the week for breakfasts, but if it's for a dinner or brunch I usually add in some kind of meat.
ReplyDeleteThis looks very tasty. We should try it. Thanx Jan.
ReplyDeleteGod bless.
Oh yum! That looks wonderful. I can't believe we're into a new month already. I feel like February just came.
ReplyDeleteI often make frittata - it is such a versatile dish. And delicious.
ReplyDelete...this is something to try.
ReplyDeleteDelicious!
ReplyDeleteThis looks yummy. Bright yellow and red make you healthy and happy.
ReplyDeleteThis looks delicious!
ReplyDeleteHello,
ReplyDeleteThe frittata looks delicious, thanks for sharing.
Take care, have a happy new week!
An excellent choice. I haven't had one in awhile. I used to order them when eating out, as JB cannot have eggs.
ReplyDeleteYummy, yummy ...
ReplyDeleteA little notice:
I had problems with my blog settings, but now they have been fixed, that's why I disappeared from blog land for a few days!
Mmmm, delicious
ReplyDeleteInteresante receta. Feliz tarde de domingo. Besos.
ReplyDeleteLooks very tasty and healthy...thank you Jan!
ReplyDeleteLooks scrumptious brunchy!
ReplyDeleteLooks delicious!
ReplyDeleteIt looks so appetizing!!
ReplyDeleteSometimes I make a veggie version of this, always enjoy it.,,,Have a great week.
ReplyDeleteThat looks really good.
ReplyDeleteThis looks delicious! Have a great week, Valerie
ReplyDeleteOh my gosh,Jan, this looks delicious--with faux meat of course:) Heh.
ReplyDeleteHave a great one.
The breakfast casserole looks delicious! Thank you.
ReplyDeleteMaking my mouth water.
ReplyDeleteCoffee is on and stay safe
Gracias por la receta te mando un beso
ReplyDeletedelicious recipe dear Jan
ReplyDeletethank you for sharing
blessings!
That looks so good! I love eggs and there are so many ways to change them up. Enjoy your day!
ReplyDeleteLooks tasty!
ReplyDeleteThis looks good. I'm always looking for tasty recipes to ramp up my eggs!
ReplyDeleteI'd go for that.
ReplyDeleteToday is not Sunday but your recipe sounds so tasty 'Packed with sausage, smoked bacon and soft button mushrooms' that I need to cook this frittata Jan.
ReplyDeleteLove these sorts of dishes--so yummy and versatile!
ReplyDeleteLooks very healthy! And good :-D
ReplyDeleteYummy!!! Thank you Jan! Big Hugs!
ReplyDeleteWe make frittata in so many different permutations. It is always good, and quick too. Combined with a salad and a glass of white wine it's a great dinner, especially if we have been out all day and don't wish to spend a lot of time making dinner.
ReplyDelete