Tarragon, mushroom & sausage frittata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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
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
- STEP 1
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.
- STEP 2
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.
