We have had a small Tower airfryer for quite a while but I recently upgraded to a Tower 10 in 1 Airfryer...let me tell you , it is a fantastic piece of equipment.....we had the most fabulous rotisserie chicken out of it the other day....it was amazing but we also received a recipe book with it and this was in it....Breakfast Frittata. I've made frittata in the oven before but this one seemed really attractive to me so I had a go. I asked around my WW pals and managed to source a low fat pork sausage to make it with but I have to say that next time I make it I will just use more bacon medallions and leave the sausage out.
Ingredients
2 low fat pork sausages
2 bacon medallions
100g cherry tomatoes
100g chestnut mushrooms
6 eggs beaten
3ml 50% less fat creme fraiche
1 tbsp fresh parsley chopped
Salt
Black pepper
Spray oil
Method
Start by skinning the tomatoes (this was not instructed in the original recipe but I always do this as I think the skin gets a little tough when you cook cherry tomatoes), to do this make a small slit in the base of each tomato and place in a bowl. Cover with freshly boiled water from the kettle and leave for one minute. In the meantime fill another small bowl with cold water and at the end of the minute scoop the tomatoes out of the hot water with a slotted spoon and place into the cold water. Allow to cool for a minute or two so that they can easily be handled. Drain the tomatoes and place them on some kitchen towel, the skins should easily come off in your fingers. Cut them in half and leave to one side.
Grease a 22cm x 4cm deep round enamel pie dish and line the base with parchment paper.
Place the sausages and bacon medallions on two air flow racks and spray lightly with oil place the sausages in the top shelf position and the bacon medallions in the middle shelf position. Cook on 200deg for 10 mins.
Remove from the airfryer and allow to cool so that they can be handled.
Slice the mushrooms and place to one side.
Break the eggs into a bowl, add the creme fraiche and whisk together. Add the parsley to the whisked eggs, season with the salt and pepper and stir to combine.
When the sausages and bacon are cool enough to handle slice the sausage and chop the medallions into bite sized pieces.
Scatter all of the ingredients into the bottom of the prepared dish.
Pour the mixture into the dish over the prepared ingredients.
Place the tin on an air rack placed in the bottom position of the airfryer and cook on 200 deg for 30-35 mins
Allow to cool then remove from the tin and cut into 4 wedges.
