Breakfast Sausage Frittata
The full English, an omelette, poached eggs - yes all great, but we recommend you take it up a level one weekend for breakfast or brunch.
You may have noticed our recent update in the menu and you may have tried the sausage frittata. As “complicated” as it may look, it really isn’t so hard for you to recreate at home - follow the list of ingredients and steps below and give it a go, you won’t regret the time put into it, because your family / friends will adore you for it - we promise.
You’ll need (for one serving, which is good 1 - 2 pax):
10ml olive oil
25g white onion, sliced
1 pinch of fennel seeds
1x Chipolata sausage (remove skin) or any other sausage
4x small slices of buffalo mozzarella
Grated parmesan to sprinkle on top
20g of lamb lettuce or arugula
Method:
Add olive oil to a hot pan, stir-fry the sliced onion, fennel seeds, red bell pepper and sun-dried tomatoes for about two minutes. Remove the skin from the sausage and cut into small bite-size pieces and add to pan. Stir, caramelising the sausage meat for about three minutes.
Meanwhile in a bowl, crack the eggs and whisk well until all air bubbles are incorporated. Add grated parmesan cheese and chopped parsley - season to your liking with freshly ground black pepper, mix well. Pour egg batter in pan, top with mozzarella and grate a bit more parmesan cheese on top. Place in a pre-heated oven and bake for three minutes (or until done) at 180°C. Garnish with greens and toasted garlic-rubbed baguette slice and there you go - a FABulous #FeatherAndBoneAtHome weekend treat!
