Heavy/single cream – ½ cup (can be substituted with milk too)
Unsalted butter – 3 tbsp
Chicken sausage – 200 gms, cut into small roundels
Onion – 1, medium, finely chopped
Garlic – 6 to 8 cloves, minced
Cherry tomato – 1 cup, halved
Green peas – ½ cup
Grated cheddar cheese – ½ cup
Chopped green onion to garnish
Salt to taste
Instructions
Preheat your oven at 180 C / 350 F and place the wire rack at the center of the oven.
Beat all the eggs in a large bowl. Add cream, salt and black pepper to taste and whisk rigorously to mix everything well. Chill the eggs in refrigerator while you complete the next steps.
Heat 1 tablespoon of butter in an oven proof skillet. Add the chopped sausages to it and sauté them until lightly browned. (Sausages are already cooked meat, so you need not cook them too long.) Take them out and set aside.
Heat remaining butter in the same skillet and add chopped onion. Sauté them for 5 minutes on medium heat until translucent. No need to brown them.
Add minced garlic and sauté for couple of minutes. Add halved cherry tomatoes and green peas. Season the veggies with salt to taste and stir to mix everything well. Sauté the vegetables for about 10 minutes on medium heat until the tomatoes soften but not completely mushy. (If you are using frozen peas, thaw them completely before using. If using fresh peas, boil them in salted water for about 10 minutes or until they are soft.)
Add the cooked sausages and stir to combine with veggies. Then pour the beaten eggs and sprinkle the grated cheese all over. Using a wooden spoon, give some quick stir to make sure the eggs have reached all corners and the sausages and veggies are distributed uniformly.
Bake the tomato & sausage frittata in the preheated oven for 15-20 minutes or until the eggs are set all over. Cut wedges to serve, garnish with chopped green onions and serve immediately. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2017/03/tomato-sausage-frittata/