Good Food by No Author Details

Author:No Author Details
Language: eng
Format: epub
Publisher: Ebury Publishing

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PER SERVING 545 kcals, protein 44g, carbs 83g, fat 6g, sat fat 2g, fibre 4g, sugar 19g, salt 1.92g

Full English frittata with smoky beans

Looking for a new idea for Friday night’s supper? Try this dish packed with all the family favourites. Or serve it up for a Sunday brunch – perfect!

TAKES 35 MINUTES • SERVES 4

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 350ml/12fl oz liquid egg whites from a carton

3 tbsp milk

140g/5oz cherry tomatoes, halved

2 x 400g cans reduced salt and sugar baked beans

1½ tsp smoked paprika

small bunch chives, snipped

1 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.

2 Put the pan back on the heat and fry the mushrooms for about 5 minutes until golden, then add these to the tin, too. Whisk the egg whites with the milk and lots of seasoning. Pour into the tin, then dot the tomatoes on top.

3 Bake in the oven for 20–25 minutes, 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.

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