Press the sausage meat out of the casings, break it up until it looks like ground meat. Fry in a small ovenproof frying pan (24 cm diameter) for around 5 minutes over medium heat or until browned. No extra oil needed!
Add your sliced mushrooms with 1 chopped clove of garlic to the pan. Put a lid on and fry over medium heat for another 5 minutes. Stir in between. If your mushrooms release liquid, continue frying for another minute or two without the lid until it has evaporated.
While the sausages and mushrooms are browning, grill/broil the bacon in the oven. Once it's done, cut into small pieces.
In a separate bowl, whisk together the 10 eggs with a dash of salt and pepper. Add the egg mixture to the pan. Reduce the heat to low and stir to equally distribute the pork mince and mushrooms. Replace the lid and cook for 2 minutes until the bottom begins to set.
Now carefully place the sliced cherry tomatoes and bacon pieces on the top of the frittata.
Cook for another 3 minutes with the lid back on until the egg is almost set and the frittata is turning golden brown on the bottom.
Turn the grill/broiler to a low heat. Remove the lid and place the pan the oven (middle shelf). Let the frittata cook for around 10 minutes or until the egg is fully set and is golden brown on the top.
Slice and serve with chopped parsley scattered on top and a green side salad.