The BBC Good Food logo
Full English frittata with smoky beans

Full English frittata with smoky beans

A star rating of 4.5 out of 5.24 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
low inkcal268
low infat6g


  • 2 low-fat sausages , sliced
  • 4 rashers extra lean bacon , all fat removed, chopped
  • 150g pack button mushroom , halved, or larger ones quartered
  • 8 egg whites , or use 350ml liquid egg whites from a carton
  • 3 tbsp milk
  • 140g cherry tomato , halved
  • 2 x 400g cans reduced salt and sugar baked beans
  • 1 ½ tsp smoked paprika
  • small bunch chives , snipped


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, February 2012

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.24 ratings

Sponsored content