Heat 1 tbsp oil in a 10 inch cast iron frypan over medium heat. Add sausages and cook, stirring, until browned and cooked through. Transfer sausages to a paper towel-lined plate; set aside. Drain off excess fat from frypan.
Heat remaining 2 tbsp oil in same frypan over medium-high heat. Add onions and potatoes; carefully sauté for 3 minutes.
Reduce heat and cook, covered, stirring occasionally, until onions and potatoes are softened and golden brown, about 20 minutes.
Meanwhile, whisk together eggs, 1 tbsp parsley, paprika, salt and pepper in a bowl until blended. Stir in Parmesan cheese; set aside.
Return sausages to frypan; stir to combine. Pour egg mixture over sausage mixture. Sprinkle with red pepper. Remove from heat.
Bake until frittata is set and lightly browned, about 20 minutes. Let stand for 20 minutes before serving. Sprinkle with 1 tbsp parsley. Cut into wedges and serve.
Nutritional analysis per serving:
278 calories, 17.8 g fat, 14.2 g protein, 14.6 g carbohydrate, 1.9 g fibre, 523 mg sodium
Pre-order your Easter Feast
From juicy smoked ham and savoury sides to decadent desserts, there’s something for everyone to enjoy! Pre-order by April 15.