Chicken sausages are a quick and easy way to add flavour to this one-pot frittata.
Ingredients
- 2 teaspoons olive oil
- 500g chicken and mushroom sausages
- 200g button mushrooms, quartered
- 2 green onions, trimmed, thinly sliced
- 8 eggs, lightly beaten
- 150g grape tomatoes, halved
- 100g feta, crumbled
Method
- Step 1Heat 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 2Add 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 3Meanwhile, preheat grill on medium. Grill frittata for 5 to 6 minutes or until lightly browned and centre is firm to touch. Serve.
- Low carb
- Lower gi
Nutrition
2109 kj
Energy
35.5g
Fat Total
13.2g
Saturated Fat
2g
Fibre
35.9g
Protein
454mg
Cholesterol
1614mg
Sodium
9.6g
Carbs (total)
All nutrition values are per serve
- Author: Sharon Kennedy
- Image credit: Guy Bailey
- Publication: Super Food Ideas
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