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Chipolata & spring onion frittata

Chipolata & spring onion frittata

A star rating of 4.2 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Comforting sausage dish, perfect for picnics & lunchboxes

Nutrition:
NutrientUnit
kcal461
fat35g
saturates10g
carbs16g
sugars3g
fibre2g
protein23g
salt2.35g
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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

  • 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.

Recipe from Good Food magazine, August 2006

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Overall rating

A star rating of 4.2 out of 5.10 ratings
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