Chipolata & spring onion frittata
- Silvana Franco
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.2 out of 5.10 ratingsRate
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Comforting sausage dish, perfect for picnics & lunchboxes
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
340g pack chipolatas
-
6 eggs
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2 slices bread
about 50g, torn into small pieces
-
bunch spring onions
thinly sliced
-
2 garlic cloves
finely chopped
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Nutrition: per serving
- kcal461
- fat35g
- saturates10g
- carbs16g
- sugars3g
- fibre2g
- protein23g
- salt2.35g
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Method
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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.
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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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A star rating of 4.2 out of 5.10 ratings
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