Tarragon, mushroom & sausage frittata

Contains pork – recipe is for non-Muslims/non-pork eaters.

Serve up this filling frittata in just 20 minutes. With tarragon and mustard to boost the flavour and asparagus to top up your greens, it’s also rich in folate

Prep:5 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 433
fat 32g
saturates 10g
carbs 8g
sugars 3g
fibre 4g
protein 25g
salt 1.5g

Ingredients

1 tbsp olive oil
200g chestnut mushrooms, sliced
2 pork sausages
1 garlic clove, crushed
100g fine asparagus
3 large eggs
2 tbsp half-fat soured cream
1 tbsp wholegrain mustard
1 tbsp chopped tarragon
mixed rocket salad, to serve (optional)

Method

Heat the grill to high. Heat the oil in a medium-sized, non-stick frying pan, add the mushrooms and fry over a high heat for 3 mins. Squeeze the sausagemeat out of their skins into nuggets, add to the pan and fry for a further 5 mins until golden brown. Add the garlic and asparagus and cook for another 1 min.
Whisk the eggs, soured cream, mustard and tarragon in a jug. Season well, then pour the egg mixture in to the pan. Cook for 3-4 mins, then grill for a further 1-2 mins or until the top has just set with a slight wobble in the middle. Serve with the salad leaves, if you like.