Sausage frittata with mustard
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Sausage frittata with mustard
This hearty frittata is great for a late brunch or with a salad for dinner
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
655Kcal
Fat
42gr
Saturates
17gr
Carbs
32gr
Sugars
8gr
Fibre
6gr
Protein
33gr
Salt
2gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 6 good-quality pork sausages
- 500g new potatoes
- 1 tbsp olive oil
- 2 medium red onions, each sliced into 8 wedges
- 125g mature cheddar cheese, grated
- 6 large eggs, beaten
- 1-2 tbsp wholegrain mustard
Step by step
Get ahead
Grill and slice the sausages and cook the potatoes the day before and leave in the fridge ready to assemble the frittata. Alternately this is a great recipe for using up leftover sausages and potatoes, and it’s good with cooked sliced red peppers and courgettes added, too.
- Preheat the grill to high and cook the sausages for 8 minutes on either side until golden. Slice into thick rounds.
- Meanwhile chop the new potatoes into roughly 1.5cm chunks. Bring a medium pan of water to the boil; cook the potatoes for 12-15 minutes or until tender.
- While the sausages and potatoes are cooking, heat the olive oil in a heavy-based ovenproof frying pan (about 22cm base diameter) and cook the red onions for 5-6 minutes until starting to soften. Drain the potatoes, add to the onions and toss; cook for a further 2-3 minutes. Season with black pepper. Tip in the sausage slices and toss everything together well.
- Mix the cheese and eggs in a large jug and add mustard according to taste; season.
- Pour the egg mixture over the top of the sausage and potato filling and, using a wooden spoon, swirl the mixture around until it evenly covers the filling. Cook for 3-4 minutes; put the pan under the grill and cook for a further 3-4 minutes until set. Leave to stand for a few minutes; serve with a mixed salad.
