Sausage frittata

Ingredients (serves 4)

• Olive oil cooking spray
• 6 (180g) chipolata sausages
• 1 small brown onion, finely chopped
• 2 garlic cloves, crushed
• 200g orange sweet potato, peeled, grated
• 40g baby spinach, shredded
• 1/2 cup frozen peas
• 6 eggs, lightly beaten
• Salad leaves, to serve

Method

1. Spray a 21cm (base) heavy-based, non-stick frying pan with oil. Heat over medium-high heat. Cook sausages, turning, for 6 to 8 minutes or until browned and just cooked through. Transfer to a plate.
2. Reduce heat to medium. Cook onion, stirring, for 4 to 5 minutes or until softened. Add garlic and potato. Cook, stirring, for 2 minutes or until potato starts to soften. Transfer mixture to a large bowl. Add spinach. Stir until spinach has wilted. Slice sausages diagonally. Add sausage and peas to onion mixture.
3. Wipe pan clean. Spray with oil. Heat over medium-low heat. Spoon sausage mixture into pan. Smooth surface. Pour over egg. Lift and tilt pan to distribute egg. Cook for 5 minutes or until almost set.
4. Preheat grill on medium-high heat. Grill frittata for 5 minutes or until set and golden. Using a spatula, loosen and slide frittata onto a large plate. Cut into wedges. Serve with salad leaves.