Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A robust, filling frittata for hungry days.
Equipment: Ovenproof frying pan
Measures and names
Ingredients
- 8 eggs
- 3 good-quality sausages, skins removed
- 2 handfuls of kale, chopped
- 1 onion, sliced
- ½ tsp chilli flakes (red pepper flakes)
- 60 g cheddar, grated
- 1 tbsp olive oil
- Salt and black pepper
Method
- Heat the oven to 190°C (fan 170°C). Fry the sausagemeat in the oil, breaking it up, for 5–6 minutes.
- Add the onion and chilli for 4 minutes, then the kale until wilted.
- Beat the eggs with seasoning, pour over, and scatter with cheddar.
- Cook on the hob for 2 minutes, then bake for 12 minutes, until set.
Swaps and tips
Squeezing the meat from good sausages is an easy way to add seasoned protein. Check the label: choose sausages with at least 90% meat and no rusk or fillers.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 27 g | 6 g | 1 g | 32 g | 411 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
