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Sausage & Black Pudding Frittata

Not only is this Sausage & Black Pudding Frittata simple to make, but it tastes delicious too! An easy, no-fuss midweek meal with top quality ingredients – what more could you ask for in a meal?

Prep time: 5 mins

Cooking time: 30

Serves: 4

ingredients

8 Simon Howie Premium Pork Sausages

Simon Howie Wee Black Pudding (200g)

300g potatoes, peeled

4 spring onions

12 cherry tomatoes

2 tbsp olive oil

8 large eggs

Handful of cheddar cheese, grated

Salt and pepper to taste

Tbsp chilli jam (optional)

Method

1. Preheat the grill to medium high (205 – 220°C). Chop the potatoes into roughly 1.5cm chunks and cook in boiling salted water for 5 minutes, then drain.

2. While the potatoes are cooking, slice the Wee Black Pudding into bite sized rounds. Fry the black pudding and sausages in a large, ovenproof frying pan on a medium heat until golden and cooked through. Remove from the pan and set aside.

3. Add the oil to the pan and fry the potatoes for 5 minutes on a medium heat.

4. While the potatoes are frying, cut the sausages into bite size chunks, half the cherry tomatoes, and slice the spring onions into rounds.

5. Break up the black pudding and add to the pan with the potatoes, then add the sausages, tomatoes and spring onions. Fry the ingredients together for a further 5 minutes.

6. In a large bowl, whisk the eggs. Season with salt and pepper to taste and mix in chilli jam (if using). Reduce the heat of the pan and pour in the eggs. Make sure the ingredients are spread evenly in the pan. Cook over a low heat for 6-7 minutes until the eggs are almost cooked, then sprinkle with the grated cheese and place under the grill. Cook until the eggs have set and the top is golden brown.

7. Serve immediately with salad and enjoy!

Simon Howie

Sausage & Black Pudding Frittata

Not only is this Sausage & Black Pudding Frittata simple to make, but it tastes delicious too! An easy, no-fuss midweek meal with top quality ingredients – what more could you ask for in a meal?

Prep time: 5 mins

Cooking time: 30 mins

Serves: 4

Sausage & Black Pudding Frittata

ingredients

8 Simon Howie Premium Pork Sausages

Simon Howie Wee Black Pudding (200g)

300g potatoes, peeled

4 spring onions

12 cherry tomatoes

2 tbsp olive oil

8 large eggs

Handful of cheddar cheese, grated

Salt and pepper to taste

Tbsp chilli jam (optional)

Method

1. Preheat the grill to medium high (205 – 220°C). Chop the potatoes into roughly 1.5cm chunks and cook in boiling salted water for 5 minutes, then drain.

2. While the potatoes are cooking, slice the Wee Black Pudding into bite sized rounds. Fry the black pudding and sausages in a large, ovenproof frying pan on a medium heat until golden and cooked through. Remove from the pan and set aside.

3. Add the oil to the pan and fry the potatoes for 5 minutes on a medium heat.

4. While the potatoes are frying, cut the sausages into bite size chunks, half the cherry tomatoes, and slice the spring onions into rounds.

5. Break up the black pudding and add to the pan with the potatoes, then add the sausages, tomatoes and spring onions. Fry the ingredients together for a further 5 minutes.

6. In a large bowl, whisk the eggs. Season with salt and pepper to taste and mix in chilli jam (if using). Reduce the heat of the pan and pour in the eggs. Make sure the ingredients are spread evenly in the pan. Cook over a low heat for 6-7 minutes until the eggs are almost cooked, then sprinkle with the grated cheese and place under the grill. Cook until the eggs have set and the top is golden brown.

7. Serve immediately with salad and enjoy!

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