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Vegetable and Sausage Frittata
The New Rayburn Cookbook by Richard Maggs and Dawn Roads contains a host of wonderful Rayburn recipes - here we serve up a simple but irresistible classic
Ingredients
Serves 3 - 4
- 2 tbsp olive oil
- 115g (4 oz) sliced, spicy sausage, such as chorizo
- 115g (4 oz) mushrooms, sliced
- 1 red pepper, chopped
- 115g (4 oz) new potatoes, cooked and cubed
- 1 small red onion
- 6 eggs
- 115g (4 oz) cheese, grated
- Parsley
- Salt and freshly ground black pepper
Equipment:
Method
Heat the olive oil in the 20cm AGA Ceramic Cast Aluminium frying pan and sauté the sausage, mushrooms, pepper, potatoes and onion until all are heated through and cooked.
Beat the eggs with the cheese and parsley - season to taste. Pour into the pan and cook quickly for 3-4 minutes on the hotplate then move to the top of the oven to finish cooking.
2,3 and 4 oven AGA: Place the oven grid shelf on the second set of runners down in the roasting oven and slide the ceramic pan onto this and remove the handle.
Cook at the top of the oven, for about 4-6 minutes or until the egg has set. Slide onto a serving dish and cut it into wedges to serve.
Rayburn Cooking:Cook at the top of the main oven at 220°C (425°F), gas mark 7.
Conventional Cooking: Place under a moderate frill for about 4-6 minutes or until the egg has set.
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