JEANANNE CRAIG

Sausage And Tomato Break­fast Frit­tata

Buckinghamshire Advertiser - - FOOD AND DRINK -

Serves 4 In­gre­di­ents

125g new pota­toes 1tbsp rape­seed oil 4 cooked sausages, sliced (e.g.

Cum­ber­land) 6 medium eggs, beaten 200g can re­duced sugar and salt

baked beans 2tbsp chopped pars­ley 150g cherry toma­toes, halved Salt and pep­per

Method

Cook the pota­toes in boil­ing wa­ter for six to eight min­utes un­til ten­der, drain and then slice. Heat the oil in a 20cm fry­ing pan and fry the pota­toes and sausages for two min­utes. Beat the eggs with the beans and pars­ley and sea­son. Add the toma­toes to the pan and pour over the egg mix­ture, cook gen­tly for six to seven min­utes. Place un­der a pre­heated grill for three to four min­utes, un­til golden and cooked through. Al­low to rest for a few min­utes be­fore re­mov­ing from the pan.

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