• 2 British pork sausages
  • 1 tbsp sunflower oil
  • 3 smoked back bacon rashers, fat trimmed, cut into cubes
  • 75 g baby button mushrooms, sliced
  • 62.5 g baby plum tomatoes, halved
  • 4 large British free-range eggs
  • 1 tsp dried mixed herbs


  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 balls 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 and cook for a further minute. Tip the mixture into a bowl and set aside. Discard excess fat from the pan.

  3. 3

    Whisk together the eggs and dried herbs and season with freshly ground black pepper. Stir in two thirds 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.


    *Always wash hands after handling raw meat.

Nutritional Details

Each serving provides
  • Energy 720kj 172kcal 9%
  • Fat 11.5g 16%
  • Saturates 3.6g 18%
  • Sugars 1.3g 1%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 486kj/116kcal

Each serving provides

3.6g carbohydrate 0.6g fibre 13.2g protein

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