Family and Kids

Sausage, Bacon and Tomato Frittata

cook 20 mins
  • flour, for dusting
  • 175 g (6 oz) sausagemeat
  • 2 tablespoons olive oil
  • 6 streaky bacon rashers, snipped into pieces
  • 4 vine tomatoes, cut into wedges
  • 6 eggs
  • pepper
  • 4 tablespoons chopped parsley
  • slices of toast, to serve
  • Using lightly floured hands, divide the sausagemeat into 8 pieces. Shape into very rough balls, then lightly flatten.
  • Heat the oil in a heavy-based nonstick frying pan. Add the sausagemeat patties and cook over a medium heat for 5 minutes, turning once, until golden and cooked through. Add the bacon and cook for a further 3 minutes until cooked.
  • Add the tomatoes, remove from the heat and evenly spread the ingredients around the pan.
  • Beat the eggs with the parsley, then season with pepper and pour into the pan. Return to the heat and cook over a medium heat for 3–4 minutes until the base is set. Place the pan under a preheated hot grill (keeping the handle away from the heat) and cook for 3–4 minutes until it is set.
  • Divide into wedges and serve with slices of toast.
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