Pork and Fennel Frittata

6 pork sausages (best quality possible) skins removed
1 large onion, chopped
1 tablespoon olive oil
2 teaspoons fennel seeds
2 teaspoons parsley, chopped finely
8 large eggs
Salt and pepperHeat the oil in a large oven proof frying pan, add the onion and fry until softened with a little colour.
Add the sausagemeat and cook until browned and cooked through. Break up the pieces wh a wooden spoon.
Add the fennel seeds and season wh the salt and pepper.
Whisk the eggs, add the parsley and pour over the sausage mix. Mix through well.
Add the bocconchini on top and place under a medium grill to melt the cheese and cooked through.

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