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
Ingredients
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
Method
Prep:10min ›
Cook:18min ›
Ready in:28min
- 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.
- Heat the oil in a 20cm frying pan and fry the potatoes and sausages for 2 minutes.
- 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.
- 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.
Tip
If you have any leftover frittata this is great served cold in wedges for breakfast the next day.
