100g grated cheese, such as Gruyere or mature Cheddar
1 tablespoon grated Parmesan cheese
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Method Prep:5min › Cook:20min › Ready in:25min
In a 20cm (8 in) frying pan, heat the olive oil. Add the leek and cook until soft, about 5 minutes. Add the sausage and break apart in the pan till crumbles. Cook a further 5 minutes, until the sausage is cooked through.
Preheat the grill.
Beat the eggs and stir in the thyme, salt and pepper. Turn the heat to low and add the egg mixture to the frying pan. Add half of the grated Gruyere or Cheddar cheese. Stir gently to incorporate the cheese. Cook over a low heat until the bottom and sides have set.
Sprinkle the remaining grated cheeses over the top of the frittata and place under the grill. Grill for a few minutes, until the top is slightly brown and the middle is set.
Great, flavours went very well together. The only sausages I had in the freezer were Weightwatcher pork sausages (rather less exotic than Italian sausages) and I only had fresh thyme - but it was all very tasty. Used four not five eggs. Made it again the following week this time with five eggs but preferred the four-egg version. - 24 Jun 2016