Pork sausage and asparagus frittata

SERVES 4 PREP AND COOK TIME 40 MINUTES

4 (300g) pork and fennel sausages 1 tablespoon extra virgin olive oil 1 large (300g) sebago potato, cut into 2cm pieces

1 small (80g) brown onion, chopped finely

1 cup (250ml) water

6 eggs, beaten lightly

½ cup (125ml) milk

¾ cup (60g) finely grated parmesan 130g asparagus, trimmed, halved lengthways toasted bread, to serve

1 Squeeze sausage meat from casings.

Heat oil in a 26cm (top measurement) by 21cm (base measurement) non-stick frying pan over medium heat; cook sausage meat, breaking it up into smaller pieces with a wooden spoon, until browned lightly. Remove from pan with a slotted spoon; drain on paper towel.

2 Add potato and onion to pan; cook, stirring occasionally, for 7 minutes or until onion is soft. Add the water; bring to boil. Reduce heat; simmer, uncovered, for 8 minutes or until water is absorbed and potato is tender. Return sausage to pan.

3 Combine eggs, milk and ½ cup of the parmesan in a large jug or bowl; season well. Pour egg mixture into pan. Reduce heat to low; add asparagus, pushing into the egg mixture. Cook, covered, for 5 minutes or until almost set.

4 Preheat grill on medium-high heat. Grill frittata for 2 minutes or until set and golden. (If handle of the pan is not heatproof, wrap in several layers of foil and keep away from direct heat.) Top frittata with remaining parmesan. Serve with toasted bread. Suitable to freeze. Not suitable to microwave.