zoom Cavolo nero, Romano pepper, Quorn sausage & mozzarella frittata

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Cavolo nero, Romano pepper, Quorn sausage & mozzarella frittata

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Cavolo nero, Romano pepper, Quorn sausage & mozzarella frittata

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes

    Serves: 4

    Ingredients

    6 Waitrose British Blacktail Medium Free Range Eggs
    75ml semi-skimmed milk
    100g essential Waitrose Italian Lighter Mozzarella, coarsely grated
    240g pack 4 Quorn Best Of British Sausages, sliced
    1 tbsp olive oil
    200g pack thick cut cavolo nero
    2 Romano peppers, deseeded and sliced
    1 red onion, chopped
     

    Method

    1. Preheat the grill to high. In a bowl, beat together the eggs, milk and mozzarella. Season and set aside.

    2. Warm a medium-sized ovenproof frying pan over a high heat. Add the Quorn sausages and cook for 2 minutes, turning until browned then remove from the pan. Add the oil and sauté the cavolo nero, peppers and onions for 3-4 minutes, until soft. Return the sausage to the pan. Reduce the heat to low and fold in the egg mixture until well combined. Cook gently, without stirring, for 6 minutes, until bubbling.

    3. Place under the grill for 5 minutes until golden. Remove and leave to rest for 3 minutes before serving cut into wedges. Delicious with a tomato salad.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary