Sausage, chickpea and kale frittata with tomato salad recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp olive oil, plus 1⁄2 tsp
• 1 small red onion, finely sliced
• 2 garlic cloves, crushed
• 4 chipolatas*, skins removed
• 1 x 215g tin chickpeas, drained
• 40g chopped curly kale, tough stems removed
• 6 medium eggs, beaten
• 25g feta, crumbled
• 1 tsp balsamic vinegar
• 150g cherry tomatoes, halved
• a handful of basil leaves, chopped, plus extra to garnish