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Mini Baked Sausage Frittata - #GlutenFree

Gluten free mini bakes sausage frittatas
Course Main
Cook Time 18 minutes
Total Time 18 minutes
Servings 6
Calories 57kcal
Author Bintu Hardy

Ingredients

  • 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
  • Salt

Instructions

  • 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.

Nutrition

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