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.

Food skills:

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