Tarragon, mushroom & sausage frittata

Nutrition and extra info

Nutrition: Per serving

  • kcal433
  • fat32g
  • saturates10g
  • carbs8g
  • sugars3g
  • fibre4g
  • protein25g
  • salt1.5g
  • Ingredients
  • Method
  • Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 200g chestnut mushrooms, sliced
  • 2 pork sausages
  • 1 garlic clove, crushed
  • 100g fine asparagus



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They’re…

  • 3 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp half-fat soured cream
  • 1 tbsp wholegrain mustard
  • 1 tbsp chopped tarragon



    A popular and versatile herb, tarragon has an intense flavour that’s a unique mix of sweet…

  • mixed rocket salad, to serve (optional)
  • Method

    1. Heat the grill to high. Heat the oil in a medium-sized, non-stick frying pan, add the mushrooms and fry over a high heat for 3 mins. Squeeze the sausagemeat out of their skins into nuggets, add to the pan and fry for a further 5 mins until golden brown. Add the garlic and asparagus and cook for another 1 min.

    2. Whisk the eggs, soured cream, mustard and tarragon in a jug. Season well, then pour the egg mixture in to the pan. Cook for 3-4 mins, then grill for a further 1-2 mins or until the top has just set with a slight wobble in the middle. Serve with the salad leaves, if you like.

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