The traditional full English breakfast is delicious but can be time consuming to cook… and then wash up all the pans afterwards!  This breakfast frittata is a one pot dish, saving you heaps of time and effort!

Reduced Fat Sausage Breakfast Frittata

Prep time: 10 mins
Cook time: 15 mins
Serves 4


6 HECK Reduced Fat Pork Sausages 

300g of baby button mushrooms, halved

300g of cherry tomatoes, halved

8 large eggs

1 tbsp chopped chives

60g of fresh rocket, roughly chopped

Cooking oil spray



  • To cook the sausages, turn on the grill and place them underneath a medium heat for 12-14 minutes turning occasionally for an overall browning. Remove from the grill and leave to cool on a chopping board. Once cool enough, to handle, slice thickly on the diagonal with either a pair of scissors or a knife and the set to one side.
  • In a large shallow frying pan, sauté the slice mushrooms and mini tomatoes over a medium heat for 5 minutes until nearly cooked. Then, add the sliced sausages.
  • Whilst these are cooking in the pan, crack and whisk the eggs in a mixing bowl. Add the chives and rocket with a couple of grinds of black pepper. Stir. Pour the egg mix over the mushrooms, tomatoes and sausages and cook over a medium heat for 5-7 minutes.  Once the bottom of the frittata has set, remove from the heat and grill under a medium-high grill for around 3-4 minutes until the top is golden and the frittata is set through.
  • Turn out the frittata onto a chopping board and cut into quarters. Serve with any leftover rocket or tomatoes on the side.
  • Enjoy!

Nutritional Info

Serving Size: 390g

Amount Per Serving

Calories: 243kcal

Total Fat: 3.3g

Saturates: 1.1g

Sugars: 4.2g

Salt: 2.1g

Protein: 36g

Carbs: 18g

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