English breakfast frittata

Perfect for an easy holiday treat, you can enjoy a full English baked all in one go.

Serves: 4

Preparation time:  10 minutes

Cooking time:  25 minutes

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You will need

  • 2 Taste the Difference outdoor-bred pork sausages
  • 1 tablespoon sunflower oil
  • 3 smoked back bacon rashers by Sainsbury's, fat trimmed, cut into cubes
  • 75g button mushrooms, sliced
  • ¼ x 250g pack Sainsbury's pomodorino tomatoes, halved
  • 4 large British free range Woodland eggs by Sainsbury's
  • ½ x 25g bunch fresh chives, snipped
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Recipe Information

Step by step guide to making English breakfast frittata

  1. Squeeze the sausages out of their skins, and roll the sausagemeat into 12 bite-size balls.
  2. Heat ½ tablespoon of the oil in a 20cm ovenproof frying pan. Add the sausage balls and fry all over for 1 minute, until browned and cooked through.
  3. Add the bacon and mushrooms and fry for a few minutes, until golden. Add the tomatoes for a further minute. Remove the mixture and set aside. Discard any excess fat from the pan.
  4. Whisk together the eggs and chives and season with freshly ground black pepper. Stir in most (about two-thirds) of the fried sausage mix. Preheat the grill to medium.
  5. Heat the remaining oil in the frying pan over a medium heat. Add the egg mixture, tipping the pan so that it covers the base.
  6. Turn down the heat and scatter over the remaining sausage mixture. Cook for 8 minutes, or until almost set.
  7. Place under a preheated grill, for 2-3 minutes, until the frittata is set and golden. Let cool slightly, then slide out of the pan, cut into wedges and serve.

Cook's tip: Remember to wash hands thoroughly after handling raw meat.

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Nutritional information for English breakfast frittata

Nutritional information for English breakfast frittata

Nutrition type per serving
Calories 292 kcal
Total Fat 21.9g
Saturated Fat 6.5g
Salt 1.16g
Sugar 0.8g

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