Full English Frittata
|Lean Bascon||2 Rashers||12 Rashers|
|Liquid Egg Whites||175ml||1 L|
|Milk||1 tbsp||6 tbsp|
|Reduced Salt and Sugar Baked Beans||200g||1200g|
|Smoked Paprika||1/2 tsp||3 tsp|
|Chives||1 tsp||6 tsp|
Single Meal; 1 Portion = 500 cal
Batch Cooking; 6 Portions = 3000 cal
Heat oven to 180C/160C fan/gas 4.
Line a roasting tin 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.