Full English frittata

Full English frittata

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

This recipe puts a British spin on the traditional Italian classic, but it's guaranteed to be a winner for brunch

Nutrition and extra info

Nutrition info

Nutrition

kcalories
442
protein
24g
carbs
22g
fat
29g
saturates
9g
fibre
2g
sugar
1g
salt
1.79g

Ingredients

  • 8 eggs
  • 50g soured cream
  • 2 tsp olive oil, plus extra for greasing
  • 4 rashers bacon, cut into strips
  • 12 button mushrooms, sliced
  • 4 leftover roast potatoes, cut into bite-size chunks
  • 4 leftover cooked chipolatas, cut into bite-size portions
  • fresh bread and brown sauce, to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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).

Recipe from Good Food magazine, January 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
aahearne's picture

Made it as a Christmas Day brunch for family last year. Have been 'asked' (told) to make it again this year! Very tasty and very versatile.

gwynethw's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this fritatta today. Easy and delicious.

Questions

Tips