Chicken Bacon Sausage and Broccoli Frittata with Carrot and Tomato Salad

Steps

1. oven to 200°C. Bring a medium pot of salted water to the boil.
2. Cook potatoes in pot of boiling water for about 6 minutes or until just tender (they do not need to be completely cooked through). Add broccoli to pot to cook a further 1 minute, then drain well and set aside.
3. Heat a drizzle of oil in a large, oven-proof, heavy-based, fry-pan on medium to high heat. Brown sausages for a 3–4 minutes, turning regularly (they do not need to be completely cooked through). Remove from pan and set aside.
4. Add onion to pan and cook for about 3 minutes, until soft and starting to caramelise. Add balsamic vinegar and sugar and cook a further 1 minute.
5. Toss potatoes and broccoli through onions and spread out evenly to cover base of pan. Arrange sausages on top (see photo).
6. In a medium bowl, whisk cream, eggs and salt together until well combined. Gently pour over top of potato, broccoli and sausages. Bake for 15–20 minutes or until frittata is set. Remove from oven and leave to stand for 5 minutes. If you don’t have an oven-proof fry-pan, cook frittata in a greased, medium baking dish for 20–25 minutes, or until set.
7. While frittata is cooking, prepare salad; peel and grate carrots; dice tomatoes; roughly chop mint; toss with lemon juice and olive oil in a medium bowl. Season to taste with salt and pepper.
8. Cut frittata into wedges and divide between plates. Serve with salad and chutney/tomato sauce on the side, if desired.