With pork sausage, cheese and peas, this easy frittata recipe is a real crowd pleaser!
Frittatas are a great fall back recipe for those nights when you just don’t know what to cook. They’re customisable, can be made in one pan, and are easy and delicious too.
They also don’t need any particular special equipment – just a good non stick pan – or ingredients, the base being egg.
Frittatas are often known as crustless quiches, and that’s a good way of seeing this recipe – it’s just like a sausage and cheese pie, without the pastry!
Why You’ll Love This Frittata
- Uses simple, everyday ingredients you probably already have.
- Takes just 30 minutes from start to finish.
- Great hot or cold – ideal for packed lunches or picnics.
- A one-pan wonder, so minimal washing up.
- Perfect for using up leftover cooked sausages.
It’s a guaranteed hit with everyone at the table!
The Ingredients
- Sausages – this recipe calls for cooked sausages. You can either buy cooked sausages, use leftover cooked sausages from another recipe, or precook your sausages. You could fry, grill or bake them. You don’t need to leave them to cool before using; just cool them enough for you to be able to slice them safely.
- Peas – frozen peas are perfect here. They just need to be cooked long enough to defrost, then they cook through in the frittata. You can use fresh peas if you like.
- Eggs – the recipe calls for 7 or 8 medium/large eggs. The exact amount you need will depend on the size of your pan. Start with the lower number, and if you need more just whisk it up separately and pour it in. See the video for a guide about how much egg there should be.
- Cheddar and mozzarella– this frittata has two different types of cheese; cheddar is whisked into the egg mix and mozzarella is scattered on top. Try to use these cheeses if you can get hold of them, otherwise you can use cheddar throughout the recipe.
How to Cook Sausage and Cheese Frittata
Start by softening the onion in oil, then add sliced (cooked) sausages and frozen peas.
Whisk together the eggs and the cheddar cheese until the eggs are well combined.
Pour the egg mix into the saucepan and move around gently until it fills all the gaps between the sausage/pea mix. Cook gently for a minute or two.
Top with the mozzarella and put under the grill for 10-15 minutes until golden and set.
Cooking Tips
- Start on the hob, finish under the grill. This gives you a golden top and evenly cooked centre.
- Don’t rush the eggs. Keep the heat low so the base sets gently without burning.
- Use a non-stick pan. Makes it easy to lift out cleanly and avoids any sticking.
- Rest before slicing. Give it a minute or two to firm up once out of the grill – it’ll slice more neatly.
- Check your grill. Every grill’s different, so keep an eye to avoid over-browning.
FAQs
Yes just cook them first, either by frying, baking or grilling, then slice and carry on with the recipe.
Definitely! Peppers, courgettes, mushrooms or even leftover roasted veg are all great.
A 24cm (9-inch) non-stick frying pan works perfectly for this amount.
Sausage and Cheese Frittata
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 6 sausages good quality, cooked and sliced
- 250 grams frozen peas
- 7-8 eggs
- 50 grams cheddar cheese grated
- 50 grams mozzarella grated
Instructions
- Preheat your grill to high.
- Peel and finely chop the onion. Add the oil to a non stick frying pan and put on a medium heat. Add the onion and cook for 4-5 minutes until starting to soften.
- Add half of the sliced cooked sausages and the frozen peas. Cook, stirring frequently, until the peas have defrosted (approximately 3-4 minutes).
- Meanwhile, crack the eggs into a large bowl and add the cheddar cheese and a pinch of salt and pepper. Whisk until well combined.
- Pour the eggs evenly into the frying pan. Make sure all of the sausage and peas are covered by the egg. Move it around gently with your wooden spoon if you need to. Turn the heat down to low.
- Arrange the remaining sliced sausage in a circular pattern on top of the egg. Scatter the grated mozzarella evenly over the top.
- Transfer the frying pan to the grill and cook for another 10-15 minutes, until the egg has set and the mozzarella is melted and golden.
- Serve hot or cold with a side salad.
Video
Notes
Variations
- Add vegetables: Sliced peppers, spinach, mushrooms or courgettes all work brilliantly.
- Swap the meat: Use cooked bacon, ham or even leftover roast chicken.
- Make it vegetarian: Skip the sausage and add extra veggies or cooked potatoes.
- Change the cheese: Try feta, gouda or a mix of cheddar and parmesan.
- Add herbs: Chopped chives or parsley make it extra fresh.
Storage & Reheating
- Fridge: Keeps well for up to 3 days in an airtight container.
- Freezer: Frittata freezes surprisingly well. Slice it, wrap individually and freeze for up to 2 months.
- Reheat: Warm in the oven or microwave until piping hot, or enjoy cold straight from the fridge.
This is SUCH a crowd pleaser of a recipe and I hope you love it as much as I do!