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Sticky sausage frittata recipe

Sticky sausage frittata recipe

2 ratings

Everyone loves a frittata and the addition of sticky hot dog sausages makes it super-tasty! Using leftovers from our One-tray hot dogs, it's quick and easy too – a real winning dinner! See method

  • Serves 4
  • Takes 25 mins
  • 512 calories / serving
  • Freezable
  • Gluten-free

Ingredients

  • 1 tbsp olive oil
  • 4 leftover cooked hot dog sausages, roughly chopped
  • 300g leftover potato-pepper mixture
  • 100g frozen peas
  • 6 large eggs
  • 2 tsp finely chopped fresh chives
  • 1 tsp Dijon mustard​
  • 2 tsp white wine vinegar
  • 1 tbsp extra-virgin olive oil
  • 90g pack rocket & babyleaf salad

Each serving contains

  • Energy

    2130kj
    512kcal     26%

  • Fat

    34g 48%

  • Saturates

    10g 50%

  • Sugars

    7g 7%

  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 20.2g Protein 29.1g Fibre 5.2g

Method

  1. Preheat the grill to high. Heat the olive oil in an ovenproof frying pan over a medium-high heat. Add the hot dogs and leftover potato-pepper mixture and cook for 5 mins to heat through, breaking up any larger potato wedges with a wooden spoon. Add the peas and cook for 2-3 mins, stirring frequently, until bright green and defrosted.
  2. Meanwhile beat the eggs in a jug, season with black pepper, then pour over the sausages and potatoes, swirling to evenly cover the pan. Cook for 4-5 mins until the base has set, then transfer to the grill for 5-8 mins or until cooked through and the centre is firm. Sprinkle with the chives.
  3. Whisk together the mustard, vinegar and extra-virgin olive oil to make a salad dressing. Season with black pepper, then pour over the salad leaves and toss well. Serve with slices of the frittata.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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