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Tarragon, mushroom & sausage frittata in a frying pan

Tarragon, mushroom & sausage frittata

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Rating: 4 out of 5.5 ratings
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  • 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

Nutrition: Per serving
NutrientUnit
kcal433
fat32g
saturates10g
carbs8g
sugars3g
fibre4g
protein25g
salt1.5g
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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.

Goes well with

Recipe from May 2019, May 2019

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Overall rating

Rating: 4 out of 5.5 ratings
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