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
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
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.
Typical values per serving:
65 mg vitamin C per serving
This recipe was first published in August 2017.