Ed Baines' frittata omelette

Ed Baines' frittata omelette

Topped with sausage, cheddar and tomato yogurt salsa, this is great for brunch. Or serve as a main with new potatoes and salad.


  • For the frittata:
  • 3-4 good quality pork sausage
  • 5tbsp mild olive oil
  • 75g (3oz) butter
  • 6 large eggs
  • 6tbsp cream or Fortisip Bottle (neutral flavour)
  • 150g (6oz) Cheddar cheese, grated
  • For the salsa:
  • 4 beef tomatoes, quartered
  • 1 small pot of natural full-fat yogurt
  • Salt and ground black pepper
  • 3tsp mild olive oil


  • Gently fry the sausage until cooked. Remove, leave to cool and slice into thin rounds.
  • To make the frittata. melt the butter and oil in a medium size frying pan. Whisk eggs with the cream or Fortisip Bottle and pour into the pan.
  • Tilt the pan from side to side to cover the base. Cook over a high heat, gently pulling the edges of the cooked frittata a little towards the centre of the pan to allow the uncooked mix to pour to the edge and then season.
  • When the mixture is just set, turn the heat to low and top with the rounds of sausage and grated cheese. Cook for a further 1-2 mins until the cheese just starts to melt and ooze and the sausage is warm.
  • For the salsa, quarter the tomatoes and remove the seeds. Dice the flesh and combine with the natural yogurt and olive oil.
  • Slide the frittata onto a serving plate and top with a dollop of the prepared salsa. Season and drizzle with additional olive oil to serve if required.
  • Source:

    Main-course Recent