Chicken Sausage Frittata with Fennel & Tarrogen


COOKING TIME: 36 minutes


  • 8 Chicken Sausages from Red Lea Chicken
  • Rice Bran Oil
  • 2 Potatoes, peeled and sliced
  • 1 Onion, thinly sliced
  • 3 Cloves Garlic, diced
  • 1 Bulb Fennel, finely sliced
  • 2 tsp Dried Tarragon
  • ¼ tsp Dried Chilli Flakes
  • 10 Eggs
  • Salt & Pepper
  • 1 tbsp Extra Virgin Olive Oil


  1. Grill, pan fry or BBQ the sausages, then set aside.
  2. Pre-heat heavy based pan and with a splash of oil sauté the potatoes for 10 to 15 minutes. When potatoes are turning a golden brown, add the onion, garlic, fennel, tarragon and chili flakes.
  3. Chop the sausages into 1cm lengths.
  4. Beat the eggs in a bowl with the salt and pepper. When potato mixture is cooked add the olive oil, sausages and eggs. Place lid on the pan and turn the heat down to low.
  5. Frittata is cooked when the mixture is solid. This takes approximately 10 to 15 minutes.
  6. This is delicious hot or cold and perfect for taking to school or work.