Chipolata & spring onion frittata

• olive oil↗1 tbsp tbsp
• pack chipolatas↗340g g
• eggs↗6
• slices bread↗2

  about 50g, torn into small pieces

• bunch spring onions↗

  thinly sliced

• garlic cloves↗2

  finely chopped

Step-by-step instructions

1. 1

   Heat oil in a 20cm non-stick frying pan. Add chipolatas and cook for 7-8 mins until browned. Meanwhile, crack eggs into a large bowl and beat well together. Stir in the bread, spring onions and garlic, then lightly season.

2. 2

   Heat the grill to medium. Pour the egg mixture into the hot pan, then cook on the lowest heat for 6-7 mins, until the egg is almost completely set. Place the pan under the grill for 2-3 mins until golden brown and cooked through. Slide onto a chopping board and cut into wedges.