Prep time: 10 mins
Cook time: 15 mins
6 HECK Reduced Fat Pork Sausages
300g of baby button mushrooms, halved
300g of cherry tomatoes, halved
8 large eggs
1 tbsp chopped chives
60g of fresh rocket, roughly chopped
Cooking oil spray
- To cook the sausages, turn on the grill and place them underneath a medium heat for 12-14 minutes turning occasionally for an overall browning. Remove from the grill and leave to cool on a chopping board. Once cool enough, to handle, slice thickly on the diagonal with either a pair of scissors or a knife and the set to one side.
- In a large shallow frying pan, sauté the slice mushrooms and mini tomatoes over a medium heat for 5 minutes until nearly cooked. Then, add the sliced sausages.
- Whilst these are cooking in the pan, crack and whisk the eggs in a mixing bowl. Add the chives and rocket with a couple of grinds of black pepper. Stir. Pour the egg mix over the mushrooms, tomatoes and sausages and cook over a medium heat for 5-7 minutes. Once the bottom of the frittata has set, remove from the heat and grill under a medium-high grill for around 3-4 minutes until the top is golden and the frittata is set through.
- Turn out the frittata onto a chopping board and cut into quarters. Serve with any leftover rocket or tomatoes on the side.