Chipolata & spring onion frittata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp olive oil
- 340g pack chipolatas
- 6 eggs
- 2 slices breadabout 50g, torn into small pieces
- bunch spring onionsthinly sliced
- 2 garlic clovesfinely chopped
Nutrition: per serving
- kcal461
- fat35g
- saturates10g
- carbs16g
- sugars3g
- fibre2g
- protein23g
- salt2.35g
Method
step 1
Heat oil in a 20cm non-stick frying pan. Add chipolatas and cook for 7-8 mins until browned. Meanwhile, crack eggs into a large bowl and beat well together. Stir in the bread, spring onions and garlic, then lightly season.
step 2
Heat the grill to medium. Pour the egg mixture into the hot pan, then cook on the lowest heat for 6-7 mins, until the egg is almost completely set. Place the pan under the grill for 2-3 mins until golden brown and cooked through. Slide onto a chopping board and cut into wedges.
