Potato and Sausage Frittata
- Serves:
- 2
- Course:
- Brunch, Dinner, Lunch
- Prep:
- 10 mins
- Cook:
- 20 mins
- Total time:
- 30 mins
Simple yet tasty lunch or dinner, using up leftover sausages. Can be eaten hot or cold. Serve with a simple salad or accompany with chutney.
Credited to: Coeliac UK
Nutritional Information
-
KCalories
722.4 -
Protein (g per Serving)
41 -
Carbohydrates (g per Serving)
55.8 -
Fibre (g per Serving)
8.6 -
Fat Contents (g)
38.2 -
Sugars (g per serving)
15
Ingredients
- 90g Red Onions
- 240g Potato
- 150g Sweet Potato
- 190g Peas
- 5 Eggs
- 1 tsp Oil
- 2 Leftovers Sausages, Sliced*
- 45g Cheddar Cheese
* Check Coeliac UK's Food and Drink Information for suitable products
Method
Preheat the oven to 220C/200C fan/gas 7. Thinly slice the potatoes and red onion.
Boil Potatoes in salted water for 5 minutes, until tender and drain.
Lightly beat the eggs and stir the potato into the eggs.
Heat oil in an ovenproof frying pan, add onion and cook until soft. Tip in the egg and potato mixture and cook over a low heat until two-thirds of the frittata is set. Scatter the peas, sausages and grated cheese over the top and cook in the oven for 10-15mins until set.