Apologies it has taken me so long to post this recipe! Last week, for ‘What I Are Wednesday’, I blogged about meals that can be made in advance, perfect for busy people who always seem to be in a hurry, and promised to post this recipe.
I understand only too well how tough it can be to stay healthy and eat balanced meals when your life is hectic and you are running around like a blue-arsed fly; you simply do not have the energy to cook and look after yourself properly! It is always so tempting to simply grab a takeaway or some processed convenience food when you are in a rush but it really isn’t necessary. All it takes is a little organisation and you can easily eat healthily even when you do not have time to think, let alone cook a nutritious meal. When I am especially busy, I like to fill my freezer with pre-cooked meals that simply need a blast in the microwave and my fridge with dishes that will last for a few days and can be grabbed on the go. This breakfast frittata is a perfect example of this type of meal and is adapted from a recipe originally in a Slimming World magazine, so it is nice and healthy too!
Breakfast Frittata
(Serves 4 – 8)
4 reduced-fat pork sausages
250g new potatoes
1 onion, diced
150g mushrooms, halved and sliced
Large handful cherry tomatoes, halved
6 eggs
Half tbsp mixed herbs
Salt and pepper
Frylight
1. Boil the potatoes for 20 minutes in slightly salted water. Once drained and cooled slightly, cut into slices.
2. Grill the sausages and, once cooked and cooled, slice each sausage into six pieces.
3. Spray a large frying pan with frylight and heat. Once the pan is hot, add the prepared onion and mushrooms to the pan and cook over a low heat for 5 – 10 minutes.
4. Add the sliced sausages and halved tomatoes and cook for another few minutes.
5. Beat the eggs with seasoning and the mixed herbs. Pour into the pan over the onion, mushroom, sausage and tomato mixture, coating the pan evenly. Top with the new potato slices.
5. Swirl the egg mixture around the pan and cook on the hob for 10 minutes. Transfer to a hot oven for another 10 minutes until cooked through.
I tend to use Tesco’s Healthy Living sausages for this dish although vegetarian sausages work just as easily. Depending on how hungry my boyfriend and I are, I either cut this frittata into quarters or eights; if I cut it into eights we have a piece of fruit to accompany the frittata and it lasts twice as long! This healthy and filling breakfast will easily last for several days if it is wrapped up well in the fridge. I find it is an ideal grab-and-go breakfast that keeps me full up until lunchtime.
