Tarragon, mushroom & sausage frittata
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Yields: 2
Instructions
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. 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.
Ingredients
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Olive oil Notes: 1 tbsp
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200g chestnut mushrooms sliced
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Pork Sausages Notes: 2
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garlic clove crushed Notes: 1
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100g fine asparagus
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eggs Notes: 3
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half-fat soured cream Notes: 2 tbsp
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wholegrain mustard Notes: 1 tbsp
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chopped tarragon Notes: 1 tbsp
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mixed rocket salad to serve Notes: optional