Sausage Frittata with Avo Chilli Salsa

By Drum Digital
12 February 2018

Preparation: 10 min | Cooking: 20 min | Serves 4

A hearty and #JustDelicious start to the day


15ml (1T) olive oil

1 large onion, sliced into half moons

1 garlic clove, crushed

4 Eskort Cheese Russians

4 medium potatoes, peeled and chopped into pieces

8 eggs, whisked

125ml (½C) cream

salt and freshly ground black pepper


1 avocado, peeled and chopped

2 large tomatoes, chopped

1 small red chilli, finely chopped

15ml (1T) lemon juice

handful of fresh coriander, roughly choppe


  • Preheat oven to 200°C.
  • Heat the oil in a large frying pan, add the onion and garlic and fry over medium heat until just softened.
  • Remove from pan and set aside.
  • Add the sausage to the same pan and fry until just cooked, remove from the pan and set aside. Slice into coins when cool.
  • Add potatoes to the same pan and fry until just softened, remove from heat and set aside.
  • Add the onion mixture and sausage to the potatoes in the pan and mix.
  • Whisk the eggs and cream together and season with salt and pepper.
  • Pour the egg mixture over the potato and sausage mixture in the pan, covering evenly.
  • Over low to medium heat cook the egg mixture for 8-10 minutes until almost set.
  • Place the pan in the oven to complete cooking for 5-8 minutes until the top is golden brown.
  • Turn the frittata out onto a clean work surface until ready to serve.


  • Combine the avocado, tomato, chilli, lemon juice and coriander in a small bowl. Season with salt and pepper.
  • Cut the frittata into wedges and serve with the salsa.

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