Family frittata recipe
 For a jazzy twist on the usual frittata, pick your family members' favourite fillings and make each third or quarter customised! Enjoy with salad and garlic bread to make a meal of it. Each serving provides 496 kcal, 37g protein, 20g carbohydrate (of which 6g sugars), 29g fat (of which 11g saturates), 4.3g fibre and 1.9g salt. 2 tsp rapeseed oil3 turkey sausages, skinned and roughly chopped1 tsp sweet smoked paprika1 large red pepper, thickly sliced, optional1 x 300g tin new potatoes, drained and sliced6 free-range eggs, beaten60g/2oz frozen peas, defrosted, optional100g/3½oz cheddar, grated, optional1 tomato, sliced, optionalsea salt and freshly ground black pepper 2 tsp rapeseed oil 3 turkey sausages, skinned and roughly chopped 1 tsp sweet smoked paprika 1 large red pepper, thickly sliced, optional 1 x 300g tin new potatoes, drained and sliced 6 free-range eggs, beaten 60g/2oz frozen peas, defrosted, optional 100g/3½oz cheddar, grated, optional 1 tomato, sliced, optional sea salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Place an ovenproof frying pan over a medium heat and add a teaspoon of the oil. Stir in the sausages and smoked paprika and fry for 1 minute. Add the pepper, if using, and turn the heat down. Cover and cook for 2 minutes, or until just softened. Tip the mixture out onto a plate and set aside. Heat the remaining oil in the frying pan, stir in the potatoes and fry for 1 minute.Season the eggs then pour them into the frying pan and stir. Lower the heat and cook for 2–3 minutes, or until just set on the bottom, drawing the eggs in from the side a few times.Turn off the heat and add the tomato, peas and/or cheddar, if using. Spoon over the sausage mixture at this point. For a twist, you could give each third of the frittata a different topping if you are serving people with different preferences.Bake for 6–8 minutes, or until puffed up and golden-brown. Leave to cool for 3 minutes before running a spatula around the edges and sliding out onto a board or plate. Cut into thirds and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place an ovenproof frying pan over a medium heat and add a teaspoon of the oil. Stir in the sausages and smoked paprika and fry for 1 minute. Add the pepper, if using, and turn the heat down. Cover and cook for 2 minutes, or until just softened. Tip the mixture out onto a plate and set aside. Place an ovenproof frying pan over a medium heat and add a teaspoon of the oil. Stir in the sausages and smoked paprika and fry for 1 minute. Add the pepper, if using, and turn the heat down. Cover and cook for 2 minutes, or until just softened. Tip the mixture out onto a plate and set aside. Heat the remaining oil in the frying pan, stir in the potatoes and fry for 1 minute. Heat the remaining oil in the frying pan, stir in the potatoes and fry for 1 minute. Season the eggs then pour them into the frying pan and stir. Lower the heat and cook for 2–3 minutes, or until just set on the bottom, drawing the eggs in from the side a few times. Season the eggs then pour them into the frying pan and stir. Lower the heat and cook for 2–3 minutes, or until just set on the bottom, drawing the eggs in from the side a few times. Turn off the heat and add the tomato, peas and/or cheddar, if using. Spoon over the sausage mixture at this point. For a twist, you could give each third of the frittata a different topping if you are serving people with different preferences. Turn off the heat and add the tomato, peas and/or cheddar, if using. Spoon over the sausage mixture at this point. For a twist, you could give each third of the frittata a different topping if you are serving people with different preferences. Bake for 6–8 minutes, or until puffed up and golden-brown. Leave to cool for 3 minutes before running a spatula around the edges and sliding out onto a board or plate. Cut into thirds and serve. Bake for 6–8 minutes, or until puffed up and golden-brown. Leave to cool for 3 minutes before running a spatula around the edges and sliding out onto a board or plate. Cut into thirds and serve.