Weeknight
Tarragon, mushroom and sausage frittata
Beef sausage, meaty portobellini, asparagus and tarragon set in eggs loosened with sour cream and wholegrain mustard, then finished under the grill so the middle keeps a slight wobble.
BBC Good Food, May 2019. A fantastic family eggy recipe — quick, generous, and just as good for brunch with friends as it is on a weeknight.
Method
- 01
Heat the grill to high and put a 24–26cm ovenproof frying pan on the hob over medium-high heat with the olive oil.
- 02
Pinch the sausage meat into rough hazelnut-sized nuggets straight into the pan and fry for 5 minutes until browned all over. Lift out onto a plate.
- 03
Add the mushrooms to the same pan and fry hard for 5 minutes without stirring too much, so they colour rather than steam. Add the onion and garlic and cook for 3 minutes more.
- 04
Add the asparagus and cook for 2 minutes, just to take the rawness off. Return the sausage to the pan and season.
- 05
Whisk the eggs with the sour cream, wholegrain mustard, most of the tarragon, salt and pepper until loose and streaky — you want the sour cream marbled through, not fully beaten in.
- 06
Pour the egg over the pan and shake gently to settle it. Cook on the hob for 4–5 minutes until the edges are set and the centre is still liquid.
- 07
Scatter over the cheese and slide the pan under the hot grill for 4–5 minutes, until puffed and golden but with a slight wobble in the middle. Take it out then — it carries on cooking in the pan.
- 08
Rest for 5 minutes, scatter with the rest of the tarragon, and cut into thick wedges.
- 09
Dress a bowl of rocket with lemon and olive oil — nothing else — and put warm baked bread on the table.
Keep cooking
