Chipolata & spring onion frittata

Directions

1. 1
   Heat oil in a 20cm non-stick frying pan.
2. 2
   Add chipolatas and cook for 7-8 mins until browned. Meanwhile, crack eggs into a large bowl and beat well together. Stir in the bread, spring onions and garlic, then lightly season.
3. 3
   Heat the grill to medium.
4. 4
   Pour the egg mixture into the hot pan, then cook on the lowest heat for 6-7 mins, until the egg is almost completely set.
5. 5
   Place the pan under the grill for 2-3 mins until golden brown and cooked through. Slide onto a chopping board and cut into wedges.