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Sausage and tomato frittata recipe

Sausage and tomato frittata recipe

16 ratings

Eggs aren't just for breakfast – this hearty frittata recipe with Cumberland sausages, tomatoes and spinach makes a great family dinner idea. With melted cheese, herby basil and a pinch of chilli, it's packed with fresh flavours and is ready in just 30 minutes. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 329 calories / serving


  • ½ tbsp olive oil
  • 1 red onion, thinly sliced
  • 4 reduced-fat Cumberland sausages from a 454g pack, sliced into 1cm chunks
  • 8 eggs
  • 15g fresh basil, ¾ roughly chopped
  • 1 tsp crushed chillies
  • ½ x 250g pack cherry tomatoes, quartered
  • 50g 30% less fat mature cheese, grated (optional)
  • 250g pack spinach
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    6g 30%
  • Sugars

    4g 5%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 12g Protein 24g Fibre 3.5g


  1. Preheat the grill to high. Heat the oil in an ovenproof frying pan (about 23cm) over a high heat. Add the onion and sausages and fry for 10 mins, stirring regularly, until cooked through and caramelised.
  2. Beat the eggs in a large jug. Mix in the chopped basil and crushed chillies; season. Pour over the onion and sausages in the pan, reduce the heat to medium-low and cook for 5 mins until setting at the edges. Scatter over the tomatoes and cheese, if using. Grill for 6-7 mins until set and golden.
  3. Meanwhile, put the spinach in a colander and pour over boiling water to wilt. Use the back of a spoon to press out excess liquid. Slice the frittata into wedges, scatter over the remaining basil leaves and serve with the wilted spinach.

See more Under 30 minute meals

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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