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Chipolata & spring onion frittata

Contains pork – recipe is for non-Muslims only
Comforting sausage dish, perfect for picnics & lunchboxes

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 461
  • Carbohydrates 16
  • Saturated Fat 10
  • Sugar 3
  • Protein 23
  • Fat 35
  • Fibre 2
  • Salt 2.35

Nutrition per serving

  • Calories 461
  • Carbohydrates 16
  • Saturated Fat 10
  • Sugar 3
  • Protein 23
  • Fat 35
  • Fibre 2
  • Salt 2.35

Ingredients

  • 1 tbsp olive oil
  • 340g pack chipolatas
  • 6 eggs
  • 2 slices bread, about 50g, torn into small pieces
  • bunch spring onions, thinly sliced
  • 2 garlic cloves, finely chopped

Method

  1. Heat oil in a 20cm non-stick frying pan. Add chipolatas and cook for 7-8 mins until browned. Meanwhile, crack eggs into a large bowl and beat well together. Stir in the bread, spring onions and garlic, then lightly season.

  2. Heat the grill to medium. Pour the egg mixture into the hot pan, then cook on the lowest heat for 6-7 mins, until the egg is almost completely set. Place the pan under the grill for 2-3 mins until golden brown and cooked through. Slide onto a chopping board and cut into wedges.

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