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.
- 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
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.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
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.
• Asiago cheese is available from selected Italian delicatessens. If unavailable, substitute a Swiss melting cheese such as Jarlsberg.
Photography by Alan Benson