Serve up this filling frittata in just 20 minutes. With tarragon and mustard to expand the flavour and asparagus to top up your greens, it's also rich in folate.
Prep: 5 mins
Cook: 15 mins Easy
Ingredients 1 tbsp olive oil 200g chestnut mushrooms, sliced 2 pork sausages 1 garlic clove, crushed 100g fine asparagus 3 large eggs 2 tbsp half-fat soured cream 1 tbsp wholegrain mustard 1 tbsp chopped tarragon mixed rocket salad, to serve (optional)
Step 1 Heat the grill to high. Heat the oil in a medium-sized, non-stick frying pan, add the mushrooms and fry over high heat for 3 mins. Squeeze the sausagemeat out of their skins into nuggets, add to the pan and fry for a further 5 mins until golden brown. Add the garlic and asparagus and cook for another 1 min.
Step 2 Whisk the eggs, soured cream, mustard and tarragon in a jug. Season well, then pour the egg mixture into the pan. Cook for 3- 4 mins, then grill for a further 1-2 mins or until the top has just set with a slight wobble in the middle. Serve with the salad leaves, if you like.