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[fusion_text]The cheeky chipolata frittata is a low GI, hearty morsel that will compliment any meal of the day. Served up here with a punchy cider and mustard salad, this dish makes for a delicious and filling belly-warming lunch, that will keep you powering on like a duracell bunny.

Throwing sweet potato, egg, and chipolatas together in this Italian invention provides you with a healthy macro split that is low in those unwanted added sugars.


Servings: 1
Macros: 539 kcal, 23g fat, 47g carbs, 7g fibre, 29g protein
Cheeky Chipolata Frittata and Punchy Salad Macros
For the main event:
  • 150g  Sweet potato
  • 30g  Spring onions (finely diced)
  • 50ml  Semi-skimmed milk
  • 2  Good quality pork chipolatas
  • 2  Eggs (medium size)
  • Pinch of salt, pepper, cumin, cayenne pepper, basil & oregano
  • Small amount of olive/coconut oil for greasing
For the salad:
  • 100g  Cherry tomatoes
  • 100g  Cucumber
  • 30g  Rocket and babyleaf salad
  • 2  Sticks of celery
  • 2  Tsp Wholegrain mustard
  • 1  Tbsp Cider vinegar
  • Dash of fresh lime juice
  • Pinch of salt & pepper


  1. Pre-heat your oven to 200°C (180°C for fan assisted)
  2. Cut the sweet potato into cubes and set to boil or steam. Meanwhile, dry fry the chipolatas for 3-5 minutes to brown the outside. After 10 minutes, drain the sweet potato and leave to one side for later.
  3. Get the egg, milk, and seasoning into a mixing bowl and whisk it up until completely blended.
  4. Next add the spring onion and sweet potato to your blended mix.
  5. Transfer the combined ingredients to a greased baking dish large enough to leave at least an inch of room for growth at the top.
  6. Plop your chipolatas into the mix so that they are lying happily together with a small gap between them.
  7. Whack the whole thing in the oven for 30-35mins until it is golden brown on top with a spongey feel when pressed.
  8. Remove it from the oven and allow it to cool for 5 minutes. This will give you time to whisk up the mustard, vinegar and lime juice to make your salad dressing. Toss the dressing with the remaining salad ingredients, transfer to a plate and sprinkle with seasoning.
  9. With your salad now ready, decant the frittata from the dish to the plate, and enjoy.