Full English frittata recipe
The perfect weekend brunch! With all the flavour of a full English without the washing up, you can't go wrong with this frittata. See method
- 3 tbsp olive oil
- 220g cherry tomatoes on the vine
- 250g chestnut mushrooms, sliced
- 120g smoked back bacon (4 slices), cut into 2cm slices
- 1 tin baked beans
- 6 large free-range eggs
- 75g mature Cheddar cheese, cut into 1cm cubes
If you don't have any Cheddar, try using another hard cheese
Each serving contains
of the reference intake
- Heat 1 tbsp olive oil with the tomatoes on the vine in an ovenproof, nonstick 24cm frying pan. Cook over a high heat, turning once, for 2-3 mins until just blistered. Remove and set aside.
- Heat another 2 tbsp of olive oil and fry the mushrooms and bacon over a medium high heat for 5-8 mins until softened and cooked through and the liquid has evaporated.
- Spoon out half of the tin of baked beans into a bowl, including most of the tomato sauce that sits on top. In a large bowl, whisk the eggs then stir in the remaining half of the tin of baked beans and cubes of cheese. Pour this into the pan with the mushrooms and bacon. Reduce the heat to low.
- Cook for 12-15 mins until you can see the edges are firming up. Preheat the grill on high. Place the pan under the grill for 5 mins to set the frittata.
- Meanwhile, heat the half portion of baked beans in a pan.
- Slide the frittata onto a serving plate (or leave in the pan if preferred), top with the hot baked beans and tomatoes to serve.
Tip: Frittatas work well with all sorts of fillings, such as leftover chopped potatoes or sausages too.
See more Breakfast recipes
Freezing and defrosting guidelines
Freeze the frittata cut into chunks. To serve, place the defrosted pieces on a baking tray and cook at gas 6, 200°C, fan 180°C until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.