We call this “My Rustle-Up Frittata” because when we had un-expected guests for lunch, I went through the fridge and freezer and came up with these ingredients and Rustled Up this twist on an Italian Frittata.

So see what you have in your fridge, get creative and Rustle Up your own scrumptious creation.

It was easy to make and tasted delicious and I served it with new potatoes, salad, coleslaw and French bread.

Served 6

low-calorie spray

6 Pork sausages, cut into bite size pieces

6 slices of lean back bacon, any visible fat removed and cut into bite pieces.

1 red onion, chopped

200g mushrooms, chopped

1 green pepper, quartered, de-seeded and chopped

1tsp mixed herbs

Salt and freshly ground black pepper

8 large eggs, lightly beaten

100g low-fat mature cheddar cheese, grated

8 cherry tomatoes, chopped in half

Method

Pre-heat the oven to 200c, gas 6, 400f

Spray a large non-stick deep-frying pan, which is suitable for the oven, with the low-calorie spray, place on a medium high heat and fry the sausage and bacon pieces until cooked and golden brown.

Add the onion, mushrooms, green pepper and cook for 5 minutes until cooked and tender.

Add the salt, pepper, and mixed herbs, stir lightly to combine.

Pour over the beaten eggs, put the cherry tomato pieces on top, cut side up, sprinkle over the grated cheese and place in the pre-heated oven for 20 minutes or until cooked, golden brown and bubbling.

Cut into six pieces and serve with your favourite salad.