YOU assistant food editor Carmen Petersen loves one-pot dishes, especially if they’re loaded with flavour like this frittata. For this recipe we separate the yolks from the egg whites and whisk the whites separately till stiff. This way the frittata becomes wonderfully light and fluffy.
Preparation: 15 min
Cooking: 15 min
Serves 4
| Ingredients: |
|
| 3-4 | Eskort Breakfast Sausages |
|
| oil for frying |
| 1 each | red and green pepper, seeded and roughly chopped |
| ½ | red onion, chopped |
| 125 ml | cherry tomatoes, halved |
| handful | coriander leaves, chopped |
|
| salt and pepper to taste |
|
| sugar |
| 4 | eggs |
| 20 ml | full-cream plain yoghurt |
|
| crusty bread, toasted if preferred |
|
| cherry tomatoes and some chopped coriander to serve |
Method:
-
Fry the sausages in a little oil in a pan till just done. Turn out onto a chopping board and slice once cool.
-
Add a little more oil to the pan and fry the peppers, onion and tomatoes till soft.
-
Add the chopped coriander. Season with salt and pepper and a pinch of sugar.
-
Separate 4 eggs and keep the whites aside.
-
Whisk the other 4 eggs with the 4 egg yolks and yoghurt till well mixed.
-
Whisk the egg whites till stiff and fold into the egg yolk mix.
-
Heat a little oil in the pan and add the egg mixture. Cover and cook for about 3 minutes.
-
Lightly stir in the sausages and tomato mix and cook till the eggs have just set, lifting the sides from time to time so the uncooked egg can run underneath. Finish under a pre-heated grill in the oven to brown the top.
-
Season with more salt and pepper and serve with crusty bread, tomatoes and coriander.
