Topped with sausage, cheddar and tomato yogurt salsa, this is great for brunch. Or serve as a main with new potatoes and salad.
- For the frittata:
- 3-4 good quality pork sausage
- 5tbsp mild olive oil
- 75g (3oz) butter
- 6 large eggs
- 6tbsp cream or Fortisip Bottle (neutral flavour)
- 150g (6oz) Cheddar cheese, grated
- For the salsa:
- 4 beef tomatoes, quartered
- 1 small pot of natural full-fat yogurt
- Salt and ground black pepper
- 3tsp mild olive oil
Gently fry the sausage until cooked. Remove, leave to cool and slice into thin rounds.
To make the frittata. melt the butter and oil in a medium size frying pan. Whisk eggs with the cream or Fortisip Bottle and pour into the pan.
Tilt the pan from side to side to cover the base. Cook over a high heat, gently pulling the edges of the cooked frittata a little towards the centre of the pan to allow the uncooked mix to pour to the edge and then season.
When the mixture is just set, turn the heat to low and top with the rounds of sausage and grated cheese. Cook for a further 1-2 mins until the cheese just starts to melt and ooze and the sausage is warm.
For the salsa, quarter the tomatoes and remove the seeds. Dice the flesh and combine with the natural yogurt and olive oil.
Slide the frittata onto a serving plate and top with a dollop of the prepared salsa. Season and drizzle with additional olive oil to serve if required.