Enter your details and we will inform you of anything new happening. We promise we won't spam you.
This really is a breakfast of champions. Packed with flavour, nice and filling, and perfect for slow sundays. The most important ingredient in this recipe is the sausages, so make sure you buy the best possible sausages as it will make all the difference to the finished product.
450 grams good quality pork sausages
1 onion, thinly sliced
1 tablespoon fennel seeds
6 free-range eggs
salt and pepper
70 grams freshly grated Parmesan cheese
handful of chopped Italian flat-leaf parsley
2 tablespoons cream
100 grams bocconcini (small balls of fresh mozzarella) feta cheese is also a great substitute
24cm non-stick frypan
Prep time: 10 minutes
Cooking time: 20 minutes
Place a tablespoon of olive oil in the non-stick frying pan over medium heat. Add the onion and fennel seeds and sauté for 5-6 minutes. Remove to a bowl and set aside.
Slash each sausage with a sharp knife and remove the casings. Break up the sausage meat and shape into rough walnut-sized balls. Increase the frying pan heat to medium-high and brown the sausage meat all over.
Preheat your oven grill to high.
In a bowl, whisk together the eggs, a pinch each of salt and pepper, 50 grams of the Parmesan and the chopped parsley.
Once the meatballs are nice and brown, reduce to a low-medium heat then return the onion and fennel to the pan. Add the egg mixture, making sure it fills the pan right the way around, then tear up the bocconcini and dot throughout the frittata.
Cook for 4-5 minutes, then sprinkle with the remaining Parmesan and place under the grill for a further 4-5 minutes or until the frittata is golden brown and the egg is cooked.
Slide out of the pan onto a board or platter and serve warm with hot coffee and toasted gluten-free bread.