Pork and fennel sausage frittata

This sausage and fennel frittata is an easy one-pan brunch dish delivering fresh and hearty Italian flavours. For vegetarians, simply substitute the sausages with seasonal asparagus.

Credit: Alan Benson

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp olive oil
• 2 (260 g) pork and fennel sausages
• 1 vine-ripened tomato, chopped
• 10 eggs
• 100 g Parmesan cheese, grated
• 100 g Asiago cheese*, grated
• 2 tsp butter
• 3 stalks basil, leaves stripped
• rocket or radicchio salad, to serve

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

Preheat oven to 180ºC. Place a large oven-proof frying pan over high heat, add 1 tbsp oil.

Squeeze the sausage filling from the skins into small pieces. Add to pan, and fry until golden (4-5 minutes), stirring. Adjust heat to low, add the tomato and cook for 2-3 minutes or until soft. Remove from the pan, set aside, wash and dry pan.

Meanhwile, whisk eggs with grated Parmesan and Asiago. Add a pinch of pepper, torn basil leaves and the sausage mix, and stir to combine.

Return pan to medium heat, add remaining 1 tbsp olive oil and butter. Pour in the frittata mix, transfer the pan to the oven and cook for 12-15 minutes or until frittata has just set. 

Serve with a simple salad of rocket or radicchio.

Note

• Asiago cheese is available from selected Italian delicatessens. If unavailable, substitute a Swiss melting cheese such as Jarlsberg.

Photography by Alan Benson

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.