• 2 outdoor-bred pork sausages
  • 1 tbsp sunflower oil
  • 3 smoked back bacon rashers fat trimmed cut into cubes
  • 75 g button mushrooms sliced
  • 62.5 g pkt pomodorino tomatoes halved
  • 4 large British free-range eggs
  • 12.5 g bunch fresh chives snipped


  1. 1

    Squeeze the sausages out of their skins, and roll the sausagemeat* into 12 bite-size balls.

  2. 2

    Heat ½ tablespoon of the oil in a 20cm ovenproof frying pan. Add the sausage and fry all over for 1 minute, until browned and cooked through. Add the bacon and mushrooms and fry for a few minutes, until golden. Add the tomatoes for a further minute. Remove the mixture and set aside. Discard excess fat from the pan.

  3. 3

    Whisk together the eggs and chives and season with freshly ground black pepper. Stir in 2/3 of the fried sausage mix. Preheat the grill to medium.

  4. 4

    Heat the remaining oil in the frying pan over a medium heat. Add the egg mixture, tipping the pan so that it covers the base. Turn down the heat and scatter over the remaining sausage mixture. Cook for 8 minutes, or until almost set.

  5. 5

    Place under a preheated grill, for 2-3 minutes, until the frittata is set and golden. Let cool slightly, then slide out of the pan, cut into wedges and serve.

Nutritional Details

Each serving provides
  • Energy 1130kj 270kcal 14%
  • Fat 19.5g 28%
  • Saturates 6.2g 31%
  • Sugars 0.8g <1%
  • Salt 1.16g 19%

% of the Reference Intakes

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