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Full English frittata with smoky beans

Full English frittata with smoky beans

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(12 ratings)

Prep: 5 mins Cook: 30 mins

Easy

Serves 4
This healthy baked omelette with classic fry up ingredients is versatile enough for brunch or supper

Nutrition and extra info

Nutrition per serving

  • kcalories268
  • fat6g
  • saturates2g
  • carbs27g
  • sugars7g
  • fibre9g
  • protein26g
  • salt3.3g
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Ingredients

  • 2 low-fat sausage, sliced
  • 4 rashers extra lean bacon, all fat removed, chopped

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 150g pack button mushroom, halved, or larger ones quartered
  • 8 egg white, or use 350ml liquid egg whites from a carton
  • 3 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 140g cherry tomato, halved
  • 2 x 400g cans reduced salt and sugar baked beans
  • 1½ tsp smoked paprika
  • small bunch chives, snipped

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Method

  1. Heat oven to 180C/160C fan/gas 4. Line a roasting tin about the size of A4 paper with enough baking parchment to cover the base and sides. Fry the sausages and bacon in a non-stick pan until golden, stirring them often to stop them sticking. Scoop into the tin.

  2. Place the pan back on the heat and fry the mushrooms for about 5 mins until golden, then add these to the tray, too. Whisk the egg whites with the milk and lots of seasoning. Pour into the tin, then dot the tomatoes on top.

  3. Bake in the oven for 20-25 mins, until set. Meanwhile, tip the beans into a pan with the paprika and heat through. Scatter the frittata with the chives and serve with the beans on the side.

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Comments (14)

mubalina's picture

I liked this. I used half whole eggs and half egg whites. I think I'll skip out on the smoked paprika next time and use liquid smoke instead.

cayjules's picture

I cook this in muffin tins so it's a grab and go breakfast. It's delicious and very filling. I use whole eggs not egg whites which makes it taste like a real fry up.

minibear's picture

Ooh, great idea with the muffin tins!! Thanks!

helenakeysxx's picture
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Really loved this! I used Quorn sausages and bacon to make it vegetarian and thought it worked really well. Also loved the beans! Instead of 8 egg whites I added 6 whites and 2 whole eggs. Will make again!

helenakeysxx's picture
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Really loved this! I used Quorn sausages and bacon to make it vegetarian and thought it worked really well. Also loved the beans! Instead of 8 egg whites I added 6 whites and 2 whole eggs. Will make again!

helenakeysxx's picture
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Really loved this! I used Quorn sausages and bacon to make it vegetarian and thought it worked really well. Also loved the beans! Instead of 8 egg whites I added 6 whites and 2 whole eggs. Will make again!

south2horn's picture

Add some cooked potato, sage, rosemary and or thyme and definitely miss out the beans.

south2horn's picture

This recipe is tastes better with whole eggs. It is labled as healthy as it does not contain egg yolk which is high in cholesterol. If you want a fried breakfast, don't bother with this.

chatrouge79's picture
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This was great and my boyfriend loved it for dinner, i did use whole eggs but only 6, had some left over for lunch with a salad next day.

wayneeg's picture
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Used whole eggs instead of just whites, very tasty indeed went down very well, only problem i found is that it stuck to paper, but easy meal and more feeling than a fry up.

calliope60s's picture

I will make this, because it's a good way to make a full English breakfast, but I'll use whole eggs. If you're worried about cholesterol in eggs, read the British Heart Foundation's web page.

Frantic Flapjack's picture
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Liked this very much but couldn't see the point of just using 8x egg whites so I used the whole eggs with mushrooms, tomatoes and seasoning. I cooked the sausages and bacon separately.
A tasty alternative to the usual full English.

georgeclayton1's picture
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This was delicious and went down very well with our guests - I'll definitely make it again. I used venison sausages to reduce the fat content but kept in 2 egg yolks for a bit of colour. I also added some spring onions.

ecchapman's picture
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We enjoyed this recipe but I did find the texture a bit strange. Might try adding whole egg next time.

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