Merguez frittata

    17 min

    A simple frittata gets big flavour thanks to merguez sausage. Add almost any veg you have to hand - great options are sliced red pepper, shredded courgette, spinach or a mixture.


    Greater London, England, UK
    2 people made this

    Serves: 2 

    • 2 teaspoons olive oil
    • 2 merguez sausages, cooked and sliced
    • 50g chopped vegetables
    • 1 spring onion, chopped
    • 4 large eggs, beaten
    • salt and black pepper to taste
    • 6 mint leaves, chopped
    • 1 pinch red chilli flakes (optional)

    Prep:5min  ›  Cook:12min  ›  Ready in:17min 

    1. In a small ovenproof frying pan, heat olive oil over medium heat. Add the merguez, vegetables and spring onion. Cook till the merguez is heated through and the veg is tender.
    2. Season the beaten eggs with salt and pepper, then pour into the frying pan. Stir briefly, then leave to allow the bottom of the frittata to set. Once you see the bottom setting, take a spatula to the edges of the pan to ensure that the frittata isn't sticking.
    3. When the frittata starts to set around the edges, sprinkle the mint and chilli flakes over the top. Place the pan under the grill for 5 to 10 minutes, until the frittata is fully set and the edges slightly browned. Serve immediately or at room temperature.


    I don't find cheese necessary in this frittata thanks to all the flavour from the merguez, but you could opt to add about 50 to 75g crumbled feta cheese or a milder soft goat's cheese. For even more spice, whisk a bit of harissa into the beaten eggs!

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