Chicken apple sausage frittata

  • 2 tbsp plus 1 tsp extra-virgin olive oil, divided
  • 225g chicken-apple sausage, removed from casing
  • 110g red onion, diced
  • 2 tbsp finely diced jalapeno
  • 110g red pepper, diced
  • 8 eggs
  • 125ml milk
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 1 tsp black pepper
  • 2 (23cm) flour tortillas
  • 25g Jack cheese, shredded
  • 25g Cheddar, shredded
  • 110g tomatoes, diced
  • 75g spring onions diced
1) Preheat the oven to 180C/Gas 4. In a saute pan over medium-high heat, add 2 tbsp oil and the chicken sausage, onions, jalapenos and red pepper. Saute until the vegetables have softened.

2) In medium bowl, mix the eggs, milk, paprika and salt and pepper. Add the chicken sausage and vegetable mixture and eggs together.

3) Heat a medium oven-safe saute pan over medium heat, add 1 tsp olive oil and pour in the egg mixture. Cook for 3 minutes on each side; the mixture should be slightly firm and moist.

4) In the meantime, add the tortillas to the oven and toast for 3 to 5 minutes until golden brown, then remove and keep warm.

5) Remove the frittata from the pan, place one tortilla on the bottom of the pan and spread with 1/2 of the cheese, place the cooked frittata on top, and top the frittata with the second tortilla. Top with the remaining cheese and place the pan in the oven for 5 minutes or until the cheese melts.

6) Remove from the oven and garnish with spring onions and tomatoes. Serve immediately.

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