Full English frittata

Full English frittata

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(3 ratings)

Prep: 10 mins Cook: 35 mins


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


  • kcal442
  • fat29g
  • saturates9g
  • carbs22g
  • sugars1g
  • fibre2g
  • protein24g
  • salt1.79g
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  • 8 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g soured cream
  • 2 tsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 rashers bacon, cut into strips



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

  • 12 button mushrooms, sliced
  • 4 leftover roast potatoes, cut into bite-size chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 leftover cooked chipolatas, cut into bite-size portions
  • fresh bread and brown sauce, to serve


  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).

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Comments, questions and tips

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13th Dec, 2010
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.
15th Oct, 2010
Made this fritatta today. Easy and delicious.
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