Airfryer Sausage, Corn And Cheese Frittata
Ingredients
- 1 pack Eskort Peppadew and Feta Pork Sausages
- 6 eggs
- 80ml fresh cream
- Small handful fresh rosemary, finely chopped (optional)
- Salt and black pepper, to taste
- 1 extra-large brown tortilla wrap
- 150g sweet corn kernels (tinned or frozen will do)
- 180g cheddar cheese, grated
- Chopped fresh parsley, to garnish (optional)
Method
- Airfry the pork sausages from frozen for 15 minutes at 180°C. Once cooked, slice the pork sausages up.
- Add the eggs, cream, rosemary and salt and pepper to a bowl and whisk until combined.
- Press the tortilla wrap into the base and up the sides of a round cake tin or roasting dish that will fit into your airfryer.
- Add the sliced pork sausages, corn and cheese to the wrap shell, and pour over the egg mixture.
- Airfry the frittata at 150°C for 30 – 45 minutes until the egg is set. Check on the frittata periodically, and if the top is browning, cover with foil and continue cooking until the egg is fully set.
- Slice into 4 to serve, and garnish with chopped parsley.
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