Vienna Sausage & Mushroom Frittata

4-6 Eskort Smoked Viennas Cut up into thick slices
8 Eggs
Salt and Freshly
Ground Pepper
50 g Parmesan Cheese (Grated)
50 g Butter
125 g Mushrooms (Sliced)
1 Onion (Chopped)
2 Medium Potatoes or 6 New Potatoes (Cubed and Boiled)
10 ml Chopped Fresh
Parsley
Method
• Beat eggs in a bowl, add seasoning and cheese.
• Melt a little butter in a small heavy based, non stick frying pan, add mushrooms
and onion. Sauté until soft.
• Add to egg mix together with remaining ingredients.
• Melt remaining butter in a frying pan and once it begins to froth add egg mixture.
• Turn down the heat to as low as it can go.
• Leave the eggs to cook gently for 15 minutes or until underneath is set.
• Place eggs under a hot grill for 1 minute to set the top but do not brown.
• Slide palette knife under the frittata to free it, cut into wedges.
• Serve with rocket pine nut salad, drizzled with balsamic dressing if desired.