Vegetable and Sausage Frittata

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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

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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

Heat the olive oil in a cast-iron omelette pan or 24cm (9 1/2 inch) non-stick 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. Main Oven 220°C (425°F), Gas Mark 7 Cook at the top of the oven, for about 4-6 minutes or until the egg has set.

Slide on to a serving dish and cut it into wedges to serve.

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