Full English frittata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 8 eggs
- 50g soured cream
- 2 tsp olive oilplus extra for greasing
- 4 rashers baconcut into strips
- 12 button mushroomssliced
- 4 leftover roast potatoescut into bite-size chunks
- 4 leftover cooked chipolatascut into bite-size portions
- fresh breadand brown sauce, to serve
Nutrition: per serving
- kcal442
- fat29g
- saturates9g
- carbs22g
- sugars1g
- fibre2g
- protein24g
- salt1.79g
Method
step 1
Heat oven to 180C/160C fan/gas 4. First of all, beat the eggs with a whisk in a bowl, then whisk in the soured cream and seasoning. Heat a non-stick pan, add the oil, then fry the bacon and mushrooms until caramelised and cooked through. Towards the end, toss in the leftover sausages and roast potato chunks and allow them to heat up in the pan alongside the bacon and mushrooms.
step 2
Tip the contents of the pan into a small, lightly greased roasting tin, then pour over the egg mixture. Bake until the egg has risen slightly and set. Serve with fresh bread and brown sauce (or tomato sauce to add a splash of colour).
