SIMPLE storecupboard SUPPERS

Tarragon, mushroom & sausage frittata

■ Serves 2 ■ Prep 5 mins ■ Cook 15 mins

1 tbsp olive oil
200g chestnut mushrooms, sliced
2 pork sausages
1 garlic clove, crushed
100g asparagus
3 large eggs
2 tbsp half-fat soured cream
1 tbsp wholegrain mustard
1 tbsp chopped tarragon mixed rocket salad, to serve (optional)

1 Heat the grill to high. Heat the oil in a medium-sized, non-stick frying pan, tip in 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 crushed garlic and asparagus, and cook for another min.

2 Whisk together the eggs, soured cream, mustard and tarragon in a jug. Season well, then pour the egg mixture into 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.

PER SERVING 433 kcals, fat 32g, saturates 10g, carbs 8g, sugars 3g, fibre 4g, protein 25g, salt 1.5g

DON’T LOVE ASPARAGUS?

■ You can omit it, or swap the or some wilted instead.