Full English Frittata
This hearty and satisfying breakfast bake is a wonderful way to use up leftovers from your fridge. With a medley of ingredients like bacon, mushrooms, potatoes, sausages, and eggs, this dish is packed with flavor and perfect for a lazy weekend morning. Enjoy a slice with some fresh bread and your favorite condiment for a comforting start to your day.
— Constant Cookbook
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
Instructions
- 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.
- 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).
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 442 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 1.79 milligram of sodium
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