Tarragon, mushroom & sausage frittata

Name: Tarragon, mushroom & sausage frittata
Yield: 2 people
Cuisine: British
Ingredients: 1 tbsp olive oil; 150 g chestnut mushrooms, sliced; 3 pork sausages; 2 garlic cloves, crushed or grated; 2-3 asparagus spears, hard end removed; small leek, sliced into discs; handful green beans (see step photos); 2 tsp dried tarragon; small handful of fresh basil, roughly chopped; 3 large eggs; 2 tbsp soured cream; 1 tbsp wholegrain mustard; mixed rocket salad; 1 small green or red chilli, seeds removed and chopped into rings

Matthew J Williams @matt

Bristol, UK

Tarragon, mushroom & sausage frittata

Matthew J Williams @matt

Saved

Ingredients

2 people

1 tbspolive oil
150 gchestnut mushrooms, sliced
3pork sausages
2garlic cloves, crushed or grated
2-3asparagus spears, hard end removed
small leek, sliced into discs
handfulgreen beans (see step photos)
2 tspdried tarragon
small handful of fresh basil, roughly chopped
3large eggs
2 tbspsoured cream
1 tbspwholegrain mustard
mixed rocket salad
1small green or red chilli, seeds removed and chopped into rings

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Steps

1

Here's some ingredients.
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And more ingredients.
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Heat the grill to high. Heat the oil in a medium-sized, non-stick frying pan.
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Add the mushrooms and fry over a high heat for 3 mins. Half way through this, also add the green beans and chilli.
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Squeeze the sausagemeat out of their skins into nuggets. (I prefer to chop them in their skins, and then remove the skins from the segments.) Add to the pan and fry for a further 5 mins until golden brown. 3 minutes into cooking the sausages, add the leek.
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After the sausages have done their 5 mins of frying, add the garlic and asparagus and cook for another 1 min.
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Whisk the eggs, soured cream, mustard, basil, and tarragon in a jug. Season well with salt and pepper, then pour the egg mixture in to the pan. Cook for 3-4 mins.
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Then grill for a further 1-2 mins or until the top has just set with a slight wobble in the middle.
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Tip: In order to remove the frittata from the pan intact, try the double-flip method with two large plates.
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Serve, along with what ever side dishes you enjoy.