
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
Nutrition and extra info
Nutrition: Per serving
- kcal433
- fat32g
- saturates10g
- carbs8g
- sugars3g
- fibre4g
- protein25g
- salt1.5g
Ingredients
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g chestnut mushrooms, sliced
- 2 pork sausages
- 1 garlic clove, crushed
- 100g fine asparagus
Asparagus
a-spa-ra-gusLabour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 3 large eggs
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp half-fat soured cream
- 1 tbsp wholegrain mustard
- 1 tbsp chopped tarragon
Tarragon
ta-ra-gonA popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 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.
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