Sausage and tomato frittata


125g new potatoes

1 x 15ml spoon vegetable oil

4 cooked sausages, sliced

6 medium eggs, beaten

200g baked beans

2 x 15ml spoon chopped parsley

150g cherry tomatoes, halved


Saucepan, colander, sharp knife, copping board, 20cm frying pan, spoon, fork, tongs.


  1. Cook the potatoes in boiling water for 6-8 minutes until tender, drain and then 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 6-7 minutes.
  4. Place under a preheated grill for 3-4 minutes until golden and cooked through. Allow to rest for a few minutes before removing from the pan.

Top tips:

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


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Fry & Sauté
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