Ed Baines’ frittata omelette recipe

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serves: 4
Cost: not
Prep: 5 min
Cooking: 15 min
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  • 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.

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