Preheat the oven to 180c. Grease a 20cm baking dish (this size doesn't need to be exact - if you dish is much bigger, simply reduce the cooking time. If it is much smaller, increase the cooking time.
Fry the sausages and bacon until cooked through. When cool enough to handle, cut up into bite sized pieces.
Beat the eggs in a large mixing bowl until well blended. Season with salt and pepper.
Pour the eggs into a greased baking dish, along with the sausage and bacon.
Ensure the meats are evenly spread out so each each bite will contain a little of everything.
Stud the top of the eggs with the cherry tomato halves.
Sprinkle the grated cheese over the top, and another grind of black pepper at this point would be a great idea.
Bake for 45 minutes, or until the top is golden brown and the egg is cooked through.
Remove from the oven and use a sharp knife to loosen the frittata from the edges of the baking dish. When cool enough to handle, remove from the dish and let fully cool before packing up in an airtight tub and refrigerating.