Chipolata & spring onion frittata
- Preparation and cooking time
- Serves 4
- 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
- STEP 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.
- STEP 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.