Full English Frittata With Smoky Beans
In this satisfying and nutritious frittata recipe, flavorful sausages, lean bacon, and earthy mushrooms come together with fluffy egg whites and juicy cherry tomatoes. Baked to perfection and garnished with fresh chives, this hearty dish is served alongside a side of smoky paprika-infused baked beans for a delicious and balanced meal.
— Constant Cookbook
Ingredients
- 2 low-fat sausages , sliced
- 4 rashers extra lean bacon , all fat removed, chopped
- 150g pack button mushrooms , halved, or larger ones quartered
- 8 egg whites , or use 350ml liquid egg whites from a carton
- 3 tbsp milk
- 140g cherry tomatoes , halved
- 2 x 400g cans reduced salt and sugar baked beans
- 1½ tsp smoked paprika
- small bunch chives , snipped
Instructions
- 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.
- 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.
- 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.
Cook Time
30M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 268 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 3.3 milligram of sodium
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