Take the hassle out of midweek meals with this flavoursome idea.
Ingredients
- Olive oil cooking spray
- 6 (180g) chipolata sausages
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- 200g orange sweet potato, peeled, grated
- 40g baby spinach, shredded
- 1/2 cup frozen peas
- 6 eggs, lightly beaten
- Salad leaves, to serve
Method
- Step 1Spray a 21cm (base) heavy-based, non-stick frying pan with oil. Heat over medium-high heat. Cook sausages, turning, for 6 to 8 minutes or until browned and just cooked through. Transfer to a plate.
- Step 2Reduce heat to medium. Cook onion, stirring, for 4 to 5 minutes or until softened. Add garlic and potato. Cook, stirring, for 2 minutes or until potato starts to soften. Transfer mixture to a large bowl. Add spinach. Stir until spinach has wilted. Slice sausages diagonally. Add sausage and peas to onion mixture.
- Step 3Wipe pan clean. Spray with oil. Heat over medium-low heat. Spoon sausage mixture into pan. Smooth surface. Pour over egg. Lift and tilt pan to distribute egg. Cook for 5 minutes or until almost set.
- Step 4Preheat grill on medium-high heat. Grill frittata for 5 minutes or until set and golden. Using a spatula, loosen and slide frittata onto a large plate. Cut into wedges. Serve with salad leaves.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1207 kj
Energy
18g
Fat Total
7g
Saturated Fat
4g
Fibre
20g
Protein
351mg
Cholesterol
420.54mg
Sodium
5g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
Variation: For a spicy version, replace the chipolata sausages with 2 medium Spanish chorizo sausages.
- Author: Tracy Rutherford
- Image credit: Steve Brown
- Publication: Super Food Ideas
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