Chicken and mushroom frittata

Method

• Step 1
  Heat oil in a 2.5cm-deep, 20cm x 26cm (10 cup-capacity) heavy-based, flameproof dish. Cook sausages, turning, for 8 to 10 minutes or until browned and just cooked through. Transfer to a plate. Slice thickly.
• Step 2
  Add mushroom to dish. Cook for 4 to 5 minutes or until softened. Return sausages with onion to dish. Toss well to combine. Pour egg over sausage mixture. Top with tomato and fetta. Reduce heat to low. Cook for 5 minutes or until almost set.
• Step 3
  Meanwhile, preheat grill on medium. Grill frittata for 5 to 6 minutes or until lightly browned and centre is firm to touch. Serve.