Full Irish frittata

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Full irish frittata
Serves 4-6
1 tbsp vegetable oil
6 pork sausages, chopped into chunks
2 rashers, chopped
100g black pudding, cubed
10 cherry tomatoes, halved
10 eggs, beaten
Salt and black pepper
20 cheddar cheese, grated

To serve:
Salad
  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Lightly grease a 20cm round baking dish.
  2. Heat the oil in a frying pan over a medium-high heat. Add the sausages and cook for 4-5 minutes until browned and cooked through. Remove from the pan and transfer to the baking dish.
  3. Add the rashers and pudding and cook for a few minutes until cooked to your liking.
  4. Add most of the tomatoes and cook for one minute until warmed through.
  5. Transfer the mixture to the baking dish and spread out evenly.
  6. Add the beaten eggs and season well. Dot the remaining tomatoes, cut-side up, to the top of the frittata. Scatter over the cheese and bake for 12-15 minutes until cooked through. Leave to cool and serve with salad.

Per serving: 375kcals, 30.1g fat (10.5g saturated), 5.1g carbs, 2g sugars, 20.7g protein, 1.9g fibre, 0.73g sodium