Full English frittata recipe
Avoid morning mayhem and fuel your day with a brilliant breakfast. This full English frittata is high protein, low carb and utterly delicious.
Ideal for a weekend brunch, serve our full English fritatta with a steaming mug of tea. Plus, if you’re still feeling hungry, add a couple of slices of wholemeal sourdough toast with a little butter from grass-fed cows. Full of wellbeing wins, sourdough is naturally fermented, meaning the tough outer shell of the grain is broken down before we eat it. This makes it easier to absorb and is gentler on our gut. Want to make your own? Read our sourdough starter recipe here.
While we’ve added smoked, streaky bacon here, you can easily omit from the recipe for a tasty vegetarian alternative.
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- 8 eggs
- 8 rashers of smoked, streaky bacon
- 150g chestnut mushrooms, chopped
- 2 tbsp salted butter
- 320g spinach leaves
- 3 medium tomatoes, de-seeded and roughly chopped
- 20ml milk
- 2 tsp Worcestershire sauce
- 2 tbsp olive oil
- Salt and pepper
- Whisk the eggs in a large bowl and season well. Grill the bacon until crisp and chop into 1cm pieces.
- Sauté the mushrooms in the butter until cooked then set aside to cool a little.
- Cook the spinach in the sauté pan until wilted. Squeeze the spinach and drain any excess liquid, then chop well.
- Mix everything except the olive oil together and season well. Heat a large sauté pan with the olive oil and pour in the egg mixture. Cook on a medium heat for eight to ten minutes, then put under a hot grill for a further five to eight minutes.
- Remove the pan from the heat and leave to cool for about five minutes. Place a plate over the pan, then flip it over so the frittata comes out. Serve with hot tea and coffee and slices of wholemeal sourdough toast.
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