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Ingredients

2 teaspoons olive oil
500g chicken and mushroom sausages
200g button mushrooms, quartered
2 green onions, trimmed, thinly sliced
8 eggs, lightly beaten
150g grape tomatoes, halved
100g feta, crumbled

Method

Step 1 Heat oil in a 2.5cm-deep, 20cm x 26cm (10 cup-capacity) heavy-based, flameproof dish. Cook sausages, turning, for 8 to 10 minutes or until browned and just cooked through. Transfer to a plate. Slice thickly.
Step 2 Add mushroom to dish. Cook for 4 to 5 minutes or until softened. Return sausages with onion to dish. Toss well to combine. Pour egg over sausage mixture. Top with tomato and fetta. Reduce heat to low. Cook for 5 minutes or until almost set.
Step 3 Meanwhile, preheat grill on medium. Grill frittata for 5 to 6 minutes or until lightly browned and centre is firm to touch. Serve.

Chicken and mushroom frittata

How to make Chicken and mushroom frittata

Ingredients

Method