SUPERIOR SKINLESS AND COUSCOUS FRITTATA

 Superior Skinless and Couscous Frittata

In Italy leftover pasta is often recycled into a frittata. We decided to do the same with some couscous and sausages, absolutely fab!!
Serves 4
Preparation time: 15 minutes
Cooking time: 12 minutes

Ingredients

4 Heck superior skinless sausage                  

100g couscous                                                                       

4 small spring onions                                                            

4 eggs                                                                                    

150g frozen peas defrosted                                                  

5 cherry tomatoes, quartered                                   

2 tsp mild olive oil                                                                 

Cracked black pepper and salt                                               

1 tbsp sundried tomato pesto (optional)                              

                                                           

Steps

  1. Grill the sausages under a medium grill for 12 – 15 minutes, turning occasionally to brown evenly. Cool slightly and cut each sausage into 5.
  2. Place the couscous and the salad onions in a heatproof bowl and pour over 150ml of boiling water, set aside for 5 minutes
  3. Beat the eggs in a large bowl, season, then add the peas, tomatoes and sausages.
  4. Fluff up the couscous mix, with a fork and stir into the egg mixture.
  5. Heat the olive oil over medium-high heat in a heavy 25cm (10”) nonstick frying pan, add the frittata mix and cook  for 7 minutes, covering with a plate or lid after 4 minutes.  Shaking the pan gently every once in a while so that the bottom doesn’t burn. It will however turn golden. The eggs should be just about set.
  6. Now turn over the Frittata by placing the plate back over the frying pan and turn it out onto a plate using oven mitts. Gently slide back into the pan to cook the other side for 4 – 5 minutes.
  7. Carefully slide from the pan onto a large round platter. Cut into wedges and top with the sundried tomato pesto. Serve hot at room temperature, or cold.

TIP: If you have an omelette pan 20cm, then divide mixture in two and cook 2 separate Frittata’s, in this size they are also easier to turn over.

 

×