Breakfast frittata

Sausage, Spinach, Mushroom and Tomato Frittata

Serves 4

Moderate heat


Low calorie spray oil

4 Hafner’s Turkey low fat sausages

1/2 Red onion, finely sliced

250g Mushrooms, sliced

50g Baby spinach leaves

200g Cherry tomatoes

8 Eggs, lightly whisked

25g Pecorino cheese, finely grated

Salt and pepper


Pre heat a grill to moderate.

Spray a medium frying pan with oil and gently cook the sausages until thoroughly cooked. Remove the sausages from the pan and set aside while you cook the remaining ingredients.

Spray the pan with a little more oil and quickly fry the red onion until soft, then add the sliced mushrooms and continue to fry until golden. Stir the baby spinach leaves into the hot pan and cook very quickly, As the leaves wilt, add the cherry tomatoes and cook for a minute.

Reduce the temperature to moderate and stir in the whisked eggs, pecorino, salt and pepper with a wooden spoon. Continually stir the egg mixture over a gentle heat until it begins to thicken. Return the sausages to the pan with the egg mixture and place the frying pan under a hot grill for roughly 5 minutes to finish cooking. The frittata should be firm to touch when ready.