Full English frittata with smoky beans

Full English frittata with smoky beans

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(22 ratings)

Prep: 5 mins Cook: 30 mins


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

  • kcal268
  • fat6g
  • saturates2g
  • carbs27g
  • sugars7g
  • fibre9g
  • protein26g
  • salt3.3g
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  • 2 low-fat sausages, sliced
  • 4 rashers extra lean bacon, all fat removed, chopped



    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 whites, or use 350ml liquid egg whites from a carton
  • 3 tbsp milk



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

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


  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, questions and tips

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23rd Jul, 2012
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.
30th Jun, 2012
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.
30th Mar, 2012
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
29th Mar, 2012
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.
11th Mar, 2012
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.
3rd Mar, 2012
We enjoyed this recipe but I did find the texture a bit strange. Might try adding whole egg next time.


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