Healthy Fry-Up Frittata

I love fry-ups. Really love fry-ups, but I'm not so keen on the frying-up of it all - I always feel a bit guilty when I see all the grease on the plate, so my fry ups are more like oven-ups. The bacon, sausages, mushrooms and tomatoes are always cooked in the oven (yes, it takes longer, but it's so much healthier, and tastier, if I'm honest), eggs are scrambled and anything else is either toasted or cooked in the oven too (toast, hash browns etc). But when you fancy a fry-up for dinner, it always seems a bit weird, and I can't help but feel slightly disorientated about ending the day with a meal that I would normally start it with! So this healthy fry-up frittata is a very quick, easy and delicious compromise - so moreish, I hope you enjoy it (I made mine without any bacon but you could always chuck in some lardons and cook them off when you add the red onion)

Healthy Fry-Up Frittata
 
Recipe
(serves 2 as it is, or 4 with a side salad for a light lunch/dinner)

6 good quality sausages of your choice (pork, beef, veggie, it's up to you - I used cumberland)
1/2 tablespoon olive oil
2 large handfuls of sliced mushrooms
2 tablespoons chopped parsley
1 medium red onion, finely sliced
8 cherry tomatoes, cut in half
6 eggs
Salt and pepper to season

Method

Cut the sausage into small chunks and add some oil to an oven-proof saucepan. Put the pan on a medium heat and when hot, add the sausages. Turn down the heat slightly and cook for around 10 minutes, turning the sausages regularly.

While the sausages are cooking, whisk up the eggs, add a pinch of salt and pepper, and the parsley and leave to one side.

Check on your sausages, turning them, and then slice up your onions, tomatoes and mushrooms.

When the sausages are browned all over, add the onions and cook for a further 2-3 minutes. Next, add the onions and tomatoes and cook for a further 2-3 minutes.

Add the whisked egg gently easing the sides and centre with a wooden spoon just so the heat gets round. Make sure the heat is still low and let it cook for around 4-5 minutes.

Heat the grill and whack the pan under the grill for a further 2-3 minutes so that the egg is cooked through a golden brown on top. Take out, cut into 4 wedges and serve!