Tarragon, mushroom & sausage frittata

eggs folate frittata midweek meal mushrooms quick sausages tarragon

N/A

Source

Ingredients

1 tbsp olive oil

200g chestnut mushrooms , sliced

2 pork sausages

1 garlic clove , crushed

100g fine asparagus

3 large eggs

2 tbsp half-fat soured cream

1 tbsp wholegrain mustard

1 tbsp chopped tarragon

mixed rocket salad , to serve (optional)

Method

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.

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.