Sausage and tomato breakfast frittata

    28 min

    This tasty take on sausages will be sure to go down well with the whole family. Enjoy as a leisurely breakfast at the weekend or make ahead and eat on the move during the week.

    5 people made this

    Serves: 2 

    • 125g new potatoes
    • 1 tablespoon rapeseed oil
    • 4 cooked sausages, sliced (e.g. Cumberland)
    • 6 medium eggs, beaten
    • 1 (200g) tin reduced sugar and salt baked beans
    • 2 tablespoons chopped fresh parsley
    • salt and pepper, to taste
    • 150g cherry tomatoes, halved

    Prep:10min  ›  Cook:18min  ›  Ready in:28min 

    1. Cook the potatoes in a saucepan of boiling water over a high heat for 6 to 8 minutes until tender. Drain then cool and slice.
    2. Heat the oil in a 20cm frying pan and fry the potatoes and sausages for 2 minutes.
    3. Beat the eggs with the beans and parsley and season. Add the tomatoes to the pan and pour over the egg mixture, cook gently for 6 to 7 minutes until golden brown underneath.
    4. Place under a preheated grill for 3 to 4 minutes until golden and no longer runny. Allow to rest for a few minutes before removing from the pan and serving.


    If you have any leftover frittata this is great served cold in wedges for breakfast the next day.

    See it on my blog

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