Mini Baked Sausage Frittata - #GlutenFree
Gluten free mini bakes sausage frittatas
Cook Time 18 minutes
Total Time 18 minutes
- 1 tsp olive oil
- 2 sausages I used debbie & andrew’s Harrogate 97% sausages
- 4 large eggs
- 1 red pepper finely diced
- 2 scallions finely sliced
- 1 handful of rocket roughly chopped
Pre-heat oven to fan assisted 160C / 180C/ 350F / gas 4 and lightly oil a 6 cup silicon muffin tray.
Heat the oil in a frying pan over medium heat and fry the sausages until they are cooked.
Let them cool, chop them into small pieces and set aside.
Break the eggs into a bowl and whisk them, before adding in in all the other ingredients.
Spoon the frittata mixture into the 6 muffin cup.
Bake in the oven for 18 minutes until set and golden and serve.
These can be eaten warm or cold.
Calories: 57kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 45mg | Potassium: 93mg | Sugar: 1g | Vitamin A: 820IU | Vitamin C: 26.1mg | Calcium: 19mg | Iron: 0.7mg