Method

Serves 4

• Sweat the onions and red peppers in heavy, large frying pan in oil for around 2 minutes
• Add the Rudd’s Butcher Style Sausages and fry for 8 minutes over a medium heat
• Add in the garlic, toss around the pan and season with salt and pepper
• Once the sausages are cooked, transfer to a plate, cut in to bite-sized pieces and return to the pan
• Whisk the eggs and milk together and pour in the pan and stir well, whilst also reducing the heat
• Give the pan a shake and run a spatula around the edge of the pan, then allow the frittata to gently set
• Slide the pan under a hot grill and colour the top of the frittata for around 5-10 minutes
• Run the spatula around the edge of the pan again and flip the frittata out onto a large serving board
• Delicious served with crusty bread!

 

Ingredients

• 9 Rudd’s Butcher Style Sausages
• 6 Eggs
• 150mls Milk
• 100g Red Peppers, chopped
• 2 Garlic Cloves, minced
• 2 Onions, sliced
• 1 Bunch of Parsley, chopped
• Salt and Pepper to season