Breakfast Frittata
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 medium eggs
- 1 tbsp plain flour
- 3 sausages
- 120g cherry tomatoes
- ยฝ yellow pepper
- 70g grated cheddar cheese
Method
- Preheat the oven to 180c and line an oven dish with parchment paper. I used a 24cm sq dish.
- Crack the eggs into a jug along with the flour and whisk with a fork. Don't worry if the flour is a little lumpy. This will dissolve when cooking.
- Remove the skins from the sausages and add them to the oven dish along with the cherry tomatoes, peppers and grated cheese.
- Use a fork to mash the sausages and mix with the other ingredients.
- Pour the egg mixture on top then bake for 20 minutes.
- Allow the frittata to cool for a few minutes in the tin before lifting it out and cutting into 8 slices.