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Sausage, spinach and tomato breakfast frittata

If you're a meat-eater, you may wonder exactly what an appropriate portion size is as part of a healthy diet. Read on to find out more, and try this delicious breakfast frittata recipe

by Psychologies

Blanket health messages to lower red meat intakes are driving an epidemic of iron deficiency, according to health experts, including Dr Emma Derbyshire, who has launched the 5 A WEEK campaign, aiming to help consumers understand how much red meat we should be eating – 70g five times a week to stay well within in government guidelines. Try this delicious and easy frittata recipe – great for a lazy weekend breakfast or if entertaining friends for brunch.

Cooking time: 15 minutes; preparation time: 10 minutes; makes four servings

4 cooked sausages, sliced

100g/4oz new potatoes

15ml/1tbsp rapeseed oil

6 medium eggs, beaten

30ml/2tbsp freshly chopped flat-leaf parsley

150g/5½oz cherry tomatoes, halved

A large handful baby spinach leaves, roughly torn

  1. Cook the potatoes in boiling water for 6-8 minutes until tender. Drain, then slice.
  2. Heat the oil in a 20cm/8cm non-stick frying pan, and fry the potatoes for 2 minutes.
  3. Beat the eggs, parsley and season with salt and pepper. Add the tomatoes and spinach leaves to the pan, pour over the egg mixture, reduce the heat and cook gently for 6-7 minutes, until the eggs are set.
  4. Place under a preheated grill for 3-4 minutes until golden and cooked through. Allow to rest for a few minutes before removing from the pan. Slice and serve immediately.

For more information about the role of red meat and a selection of versatile recipes, click here

 

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