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Member recipe

Sweet potato sausage frittata

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Serves 4

Summer style pork sausages, high in protein

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  • 2 tbsp olive oil
  • 454g pack British pork sausages
  • 1 sweet potato (about 225g), peeled and thinly sliced
  • 1 medium red onion, cut into thin wedges
  • 50g baby spinach leaves, roughly sliced
  • 8 large eggs
  • 1 tbsp snipped chives, plus extra to garnish
  • green salad, to serve


    1. Heat 1 tbsp of the oil in a large non-stick pan. Add the sausages (no need to prick them) and fry over a medium heat for 10-12 minutes, turning occassionaly, until evenly browned. Remove, drain on kitchen paper and let cool slightly before cutting each one into 5 diagonal slices.
    2. Wipe out the pan, then pour in the remaining oil and heat up. Tip in the sweet potato and red onion and stir-fry for 10-12 minutes until softened and turning golden. Stir in the spinach for a few seconds (just enough to wilt), then return the sausages to the pan. Preheat the grill to high.
    3. Beat the eggs, season, pour them into the pan, then scatter over the snipped chives. Cook over a medium heat for about 5 minutes, or until the edges begin to set. Place the pan under the grill for a few more minutes until the top begins to puff up and is lightly browned. Scatter over the remaining snipped chives, and serve with Mozzarella and Semi dried tomatoes and a fresh green salad.

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