Pork sausage frittata
|4 pork sausages|
|100g feta cheese, crumbled|
|150g pumpkin, peeled, cubed and blanched|
|10g flat-leaf parsley, chopped|
|1 tbsp wholegrain mustard|
|1 cup full-cream milk|
|1 cup double cream yoghurt|
|6 jumbo eggs|
|himalayan salt and black pepper|
|serve with flat-leaf parsley|
|serve with chopped rosa tomatoes|
- Preheat the oven to 180ºC. Place the pork sausages, feta, pumpkin and parsley in the base of an ovenproof dish.
- In a jug, whisk the mustard, milk, yoghurt and eggs together and season well. Pour over the ingredients in the dish and bake for 30–40 minutes, or until set.
- To serve: Cool slightly, then serve with parsley and tomatoes.