​ ​	After last week’s tomato sauce recipe, Anna Mackay from Tooting-based We Are Fit Attitude is back with a fantastic Furzedown frittata!

Sausage, Mushroom & Pea Frittata

This delicious dish can be cooked on a Sunday and then kept in the fridge for more meals throughout the week. Watch out though – it’s really tasty and so temptation to have more than a slice will be there. But hey, it’s full of goodness so don’t worry too much!

Ingredients

• 1 tsp coconut oil
• 1 onion, chopped
• 150g peas
• 250g mushrooms sliced and diced
• 8 sausages cooked – I used half low-fat meat and half quorn sausages
• 8 eggs beaten and seasoned with salt and pepper
• Chilli powder (optional)

How to make

• Melt coconut oil.
• Add onion, mushrooms and peas and allow to cook through.
• Season with salt and pepper. Add a little chilli powder if you fancy a fiery explosion with each bite.
• Remove onions, mushrooms and peas from the pan.
   

• Arrange the sausages around the pan or slice them up and arrange them around the pan.
• Add the onion, mushroom mix back to the pan, spreading evenly over the sausages.
• Pour the beaten eggs around the pan.
• On a low heat, allow the egg to cook until it starts to separate away from the sides of the pan.
• Turn on the grill and place the pan under it to allow the top of the egg to cook. Once the middle of the egg solidifies, remove from the grill.
• Place a plate over the top of the pan and flip it over. Et voila! Behold your fabulous frittata!
• Serve with salad or veg (and, of course, my Mum’s tomato sauce)!