Cheese frittata

Ingredients:

1 x large onion

8 x baby tomatoes

Block 1057 cheddar

4 x sausages (your choice)

6-8 rashers of streaky bacon

4 large organic eggs

Salt and pepper

You can use red peppers, mushrooms, spring onion etc. as additional ingredients or swap them out.

Method:

Slice up your bacon rashers into thin strips

Remove the skins from the sausages and tear the sausage meat into bite sized chunks

Slice up an onion and pop into the frying pan with a little oil and butter to lightly brown and caramelise

Once the onions start to take on brown edges, add the sliced bacon and sausage meat bites and cook these off

Grate at least half a block of 1057 cheddar - more if you want it super cheesy

In a separate bowl whisk up the four eggs

Once the bacon, sausage and onions are all cooked, pour the egg mixture over these ingredients in the pan. Keep the heat on the pan throughout so that the mixture cooks from underneath

Cut the baby tomatoes in half and place them onto of the mixture in the pan

Sprinkle all the cheese over the mixture

Once the mixture is cooked underneath, you’ll feel that the frittata is loose in the pan; this is when you transfer the pan to the grill so that it can cook the top of the frittata, melting and grilling the cheese

Once the frittata is completely cooked, it’ll be easy enough to slide out the pan straight onto a serving plate.

You can serve with is a nice side salad for brunch or just on its own for breakfast. Another really easy and versatile recipe for you - switch it up using already cooked chopped potatoes, garlic or black olives. This recipe is gluten free too!