Name: Full English frittata
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: British
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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Full English frittata

Full English frittata

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.3 out of 5.3 ratingsRate

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

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Homemade tomato sauce

A star rating of 4.5 out of 5.24 ratings

Ingredients

Nutrition

Units:

MetricUS

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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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).

Recipe from Good Food magazine, January 2010

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A star rating of 4.3 out of 5.3 ratings

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