Sausage frittata with new potatoes and wholegrain mustard
Georgina Fuggle’s easy sausage frittata recipe, made with new potatoes and wholegrain mustard, makes a great take-to-work lunch or effortless midweek meal.
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Ingredients
- 300g new potatoes
- 1 tbsp olive oil
- 8 sausages
- 6 medium free-range eggs
- 100ml double cream
- 2 garlic cloves
- A handful each of chives and parsley
- 1 tbsp wholegrain mustard
- Grated parmesan
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Method
- Boil the new potatoes for 10 minutes until tender, then drain and thickly slice.
- Preheat the grill to high. Meanwhile, heat the olive oil in a 25cm frying pan and fry the sausages for 5 minutes until brown and partly cooked.
- Crack the eggs into a bowl and stir through the double cream, some seasoning, the garlic cloves, crushed, a handful each of chives and parsley, chopped, the wholegrain mustard and the sausages. Mix and return to the pan. Cook gently for 8-10 minutes without stirring, then top with grated parmesan. Grill until firm to touch and golden.
Nutrition
- 452kcals Calories
- 35g (14.8g saturated) Fat
- 22.8g Protein
- 12g (2.2g sugars) Carbs
- 1g Fibre
- 2g Salt
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