After a demanding week, I look forward to extra fuel to back up my energy levels and the best way to start is with a protein rich breakfast. I find I make this English Breakfast Frittata mostly at the weekends when I have a little extra time. I include the eggs, as the source of protein, mushrooms, which provide a selection of B-vitamins and tomatoes, for a vitamin C boost. I’ve made this with Linda McCartney’s sausages but it also works really well with my herby sausages recipe (previously posted on this blog).

Serves: 2

Prep time: approx. 10 minutes

Cooking time: approx. 25 minutes

Gluten free option

Ingredients

2 ripe medium tomatoes, cut in half.

150g button mushrooms, washed of any dirt

4 large free range eggs

2 tablespoons olive oil

1 tablespoon vegetarian Worchestershire sauce or tamari sauce (for gluten free option)

1 teaspoon dried mixed herbs

2 cooked vegetarian sausages (optional), cooked through as per instructions

sea salt and pepper, to taste

Method

• Preheat grill to medium-high
• Place the prepared tomatoes and mushrooms on a baking tray and drizzle with 1 tbs olive oil, the Worchestershire or tamari and mixed herbs.
• Place under the grill, for 15 -20 minutes, depending on how hot your grill is. Once the mushrooms and tomatoes are cooked through, take out and set aside but leave the grill on.
• Whilst the tomatoes and mushrooms are grilling, cook the veggie sausages as per instrutions
• Then scramble the four eggs in a  bowl and season with salt and pepper to taste.
• Pour the remaining 1 tablespoon of oil into a medium non stick frying pan, heat the pan up until hot* and gently pour in the scrabbled egg, tilting the pan so that the egg covers the whole base.
• Now carefully place the grilled tomatoes, mushrooms and cooked sausage onto the egg base.
• Put the pan back under the grill for 3-5 minutes, until the eggs are just firm.
• Slice up and serve.

* You can test to see if the pan is hot enough by dropping a tiny bit of egg on to the pan and seeing if it sizzles.