Full English frittata
This recipe puts a British spin on the traditional Italian classic, but it's guaranteed to be a winner for brunch
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 35 mins
- 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.
- 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).
442 kcalories, protein 24g, carbohydrate 22g, fat 29 g, saturated fat 9g, fibre 2g, sugar 1g, salt 1.79 g
Recipe from Good Food magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/164626/
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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
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 35 mins
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
442 kcalories, protein 24g, carbohydrate 22g, fat 29 g, saturated fat 9g, fibre 2g, sugar 1g, salt 1.79 g
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15 October 2010
gwynethw rated this recipe
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15 October 2010
gwynethw commented on this recipe
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13 December 2010
Ann-Marie commented on this recipe
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