- 12 chipolata sausages
- 2 large handfuls of grated cheese
- 8 cherry tomatoes
- 2 handfuls of baby spinach
- 10 eggs, lightly beaten
- Couple glugs of whole milk
- 1 small pepper, finely diced
- Salt and freshly ground pepper
- Couple pinches of Turkish pepper flakes (if you have them!)
Firstly lightly grease your tin, I have a small non stick roasting tin, 9"x12" and 2" deep which is perfect for this recipe. Preheat your oven to 180 degrees, whilst this is warming up cut up your sausages, you want about 6 pieces from each sausage.
Crack the eggs into a jug, add a few glugs of milk and season with salt and pepper and then lightly beat. Place the cut sausages into the tin and cook in the oven until browned through (around 10 minutes). Once cooked, place the spinach over the top of the sausages and then pour over the egg mix. Sprinkle the diced pepper over the top of the mixture followed by the cheese, gently push down onto the top as you want the egg mix to cover the ingredients. Place the halved cherry tomatoes evenly around. Grind some more pepper over the top and sprinkle on some of the Turkish pepper flakes (optional if you have them!), return the tin to the oven and cook for around 30 minutes until the top is browned slightly and the frittata is firm to the touch.
I only call this breakfast frittata as I make this for my partners breakfast however it is perfect for any time of the day, brunch, lunch or dinner served with a nice crisp salad or some cheeky feta fries! It is so versatile, you can pretty much put what you like in with the egg mix, mushrooms are another firm favourite for this dish, enjoy!