Chipolata & spring onion frittata
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Chipolata & spring onion frittata

By Silvana Franco

Contains pork – recipe is for non-Muslims only
Comforting sausage dish, perfect for picnics & lunchboxes

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 461
  • fat 35g
  • saturates 10g
  • carbs 16g
  • sugars 3g
  • fibre 2g
  • protein 23g
  • salt 2.35g

Ingredients

  • 1 tbsp olive oil
  • 340g pack chipolatas
  • 6 eggs
  • 2 slices bread, about 50g, torn into small pieces
  • bunch spring onions, thinly sliced
  • 2 garlic cloves, finely chopped

Method

  1. Heat oil in a 20cm non-stick frying pan. Add chipolatas and cook for 7-8 mins until browned. Meanwhile, crack eggs into a large bowl and beat well together. Stir in the bread, spring onions and garlic, then lightly season.

  2. Heat the grill to medium. Pour the egg mixture into the hot pan, then cook on the lowest heat for 6-7 mins, until the egg is almost completely set. Place the pan under the grill for 2-3 mins until golden brown and cooked through. Slide onto a chopping board and cut into wedges.

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