Sausage and tomato breakfast frittata

Sausage and tomato breakfast frittata


3 people made this

About this recipe: 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.

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.

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