Tarragon, mushroom & sausage frittata

• olive oil↗1 tbsp 1 tbsp
• chestnut mushrooms↗200g 200g

  sliced

• pork sausages↗2 2
• garlic clove↗1 1

  crushed

• fine asparagus100g 100g
• eggs↗3 3
• half-fat soured cream↗2 tbsp 2 tbsp
• wholegrain mustard↗1 tbsp 1 tbsp
• chopped tarragon1 tbsp 1 tbsp
• mixed rocket salad↗

  to serve (optional)

Step-by-step instructions

1. 1

   Heat the grill to high. Heat the oil in a medium-sized, non-stick frying pan, add the mushrooms and fry over a high heat for 3 mins. Squeeze the sausagemeat out of their skins into nuggets, add to the pan and fry for a further 5 mins until golden brown. Add the garlic and asparagus and cook for another 1 min.

2. 2

   Whisk the eggs, soured cream, mustard and tarragon in a jug. Season well, then pour the egg mixture in to the pan. Cook for 3-4 mins, then grill for a further 1-2 mins or until the top has just set with a slight wobble in the middle. Serve with the salad leaves, if you like.