After having porridge nearly every morning for breakfast at work for a couple of months, I’ve decided I need a change. I still love porridge, especially how quick and versatile it is, but I’ve been thinking I could do with having something a bit different and maybe with a bit more protein in it to help set up my day. Flicking through a cookbook I was given nearly a year ago for some inspiration, I came across a recipe for a sausage and potato omelette that I thought would be a good one to try. It’s similar to the frittata I made not that long ago so I knew I was on the right tracks.
It doesn’t take too long to make and is super easy to batch bake on a Sunday ready for the week ahead. Just make sure you have a good frying pan with a heat resistant handle so it can be placed under the grill.
1 Pack of Sausages (I went for gluten free turkey sausages)
10 Cherry Tomatoes (which I forgot about to include in the picture)
1 Tbsp Mixed Herbs
12 Tbsp Water
1 Tbsp Oil
Pinch of Black Pepper
- Peel the potatoes and chop into rough big cubes and boil until soft. Drain and leave to cool at one side.
- Grill the sausages until cooked through and set to one side to cool.
- Add the 6 eggs and the water together in a large bowl and whisk together until thoroughly mixed.
- Once the potatoes and sausages have cooled cut into smaller bite size pieces.
- Heat a frying pan with half the oil, once hot add the potatoes and cook until they are starting to go crispy then add the onions and continue to cook until browned without burning.
- Remove the potatoes and onion and add the remaining oil to the pan, ensure all sides are coated then add the potatoes, onions, sausages and tomatoes and stir so there’s an even mix of ingredients across the pan.
- Pre heat the grill onto a high heat.
- Add the egg and water mixture to the pan and leave to cook on the hob for 3-5 minutes until the bottom of the omelette is good.
- Remove from the hob and place under the grill to cook for roughly 10 minutes until the top of the omelette
Of which is sugars: 4.3g
Of which is saturated:3.2g