This was a Saturday meal a few weekends back. I’m not much of an egg lover, but it was surprisingly filling! The recipe made four decent sized servings, but we shared it between three! Sadly it’s not vegan.
- 2 tbsp olive oil
- 4 Quorn Sausages, or any other vegetarian sausage
- 1-2 shallots, peeled and thinly sliced. (I used a large white onion.)
- 2-3 cloves of garlic
- 1 pepper sliced
- 1 medium potato, peeled, boiled and roughly diced into 1cm cubes (optional)
- 50g button mushrooms, halved. (I left these out as don’t like mushrooms.)
- 4 plum or cherry tomatoes, halved. (I used about 10 cherry tomatoes halved and roasted before hand.)
- 4-6 large eggs
- 1 tbsp water
- good pinch paprika (optional)
- 2-3 tbsp freshly chopped flat leaf parsley (optional)
1. I oven cooked the sausages for 20 – 25 minutes, at the same time I oven roasted the halved cherry tomatoes for the same time.
2. While the sausages were in the oven I boiled the diced potato on a medium hob for 20 minutes.
3. In a large non-stick frying pan (approx. 26 cm diameter). I fried the onion, garlic and pepper on a medium to low heat, until softened. Then add the cooked sausages which were sliced into chunks.
2. I then added the tomatoes and potato and slowly cooked for a minute. This is where you can add the mushrooms if using.
3. Lightly whisk the eggs, water, paprika and seasoning together in a bowl. Stir in the parsley (optional).
4. Pour the egg mixture into the frying pan and lightly shake the pan to distribute the mixture. Reduce the heat a little and cook the bottom of the frittata for 2-3 minutes until lightly set. We had to cook a little longer due to the amount of eggs we used.
5. Place the pan under a hot grill and finish off the cooking for about 2-3 minutes until the egg mixture is just set.
6. Leave to stand for 1-2 minutes before serving. If liked, dust the top with a little extra paprika.
7. I served with a wilted watercress salad (100g of watercress), with sliced garlic (6 cloves of garlic).
I found the frittata recipe from the Quorn website. I adapted it a little for our preference and so can you!
© 2016 Christine Lucas.