Tarragon, mushroom & sausage frittata in a frying pan

Tarragon, mushroom & sausage frittata

By Esther Clark
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(4 ratings)
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Prep: 5 mins Cook: 15 mins

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

Nutrition and extra info

Nutrition: Per serving

  • kcal433
  • fat32g
  • saturates10g
  • carbs8g
  • sugars3g
  • fibre4g
  • protein25g
  • salt1.5g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably 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

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 3 large eggs
    Eggs

    Egg

    egg

    The 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

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • mixed rocket salad, to serve (optional)

Method

  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.

  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.

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Comments, questions and tips

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Hawie
28th Apr, 2019
5.05
I actually found this recipe quick, easy and utterly delicious! I have my own eggs, I had sausages in the freezer. I would say the chestnut mushrooms were essential as their flavour was fantastic, but apart from that you could add any veg. I had no tarragon, neither fresh nor dried, but it didn’t miss it. Adding sour cream and mustard to the egg was something I hadn’t tried before and the whole thing was delicious. Just a little bit of inspiration for something different, but very easy and you can’t really do much harm to it by not following it rigidly. I will definitely do this again.
llighton
27th Apr, 2019
2.05
Timing for prep is unrealistic. A meal of sausages and scrambled egg with some asparagus on the side would have more delicious without all the faff. Not a recipe I will be making again.
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