Fancy all the best bits of a fry up crammed into a frittata that you can pack up for later? Load it up with bacon, sausage, beans and mushrooms, before baking in the oven until it’s perfect. Make this super-filling brekkie ahead of time and keep it in the fridge, or slice it up and pack it into a picnic for later in the day.
- Prep Time 15 mins
- Cook Time 30 mins
- Total Time 45 mins
- 400g floury potatoes, such as Maris Piper or King Edward, quartered
- 200g back bacon rashers, visible fat removed
- Low-calorie cooking spray
- 400g chestnut mushrooms, sliced
- 4 medium tomatoes, halved and sliced into wedges
- 12 medium eggs, beaten
- Boil the potatoes for 15 minutes, or until tender, and preheat your oven to 200°C/fan 180°C/gas 6. Meanwhile, place a large, ovenproof, non-stick frying pan over a medium-high heat. Dry-fry the bacon for 3-4 minutes, or until golden and starting to crisp, then transfer to a plate. Spray the pan with low-calorie cooking spray and repeat the process with the mushrooms and tomatoes, frying for 3-4 minutes a batch at a time and re-spraying the pan when necessary.
- Drain the potatoes well, then cut into small cubes. Add to the pan and fry for 3-4 minutes, then transfer to a plate. Wipe out the pan with kitchen paper. Spray with low-calorie cooking spray and place over a medium-low heat. Return the cooked ingredients to the pan, then pour in the eggs, rotating the pan to make sure the eggs are evenly distributed. Cook gently for 5-6 minutes, or until the sides are set. Transfer the pan to the oven and cook for 20 minutes, or until the centre is just cooked through (a skewer inserted into the middle should come out clean).
- To serve, carefully turn out onto a chopping board and slice into 4 wedges.