For a treat of ‘breakfast in bed’, this recipe hits the spot every time for me. It’s a variation of a ‘Full English’ with eggs, sausage, bacon, potatoes and tomatoes in one pan with a side portion of smoky beans. It’s simple enough for any teenager to prepare and it can also be made well ahead and just reheated (by those who dislike early mornings).
Serves 4
Ingredients
- sunflower or olive oil
- 1 onion, cut into 6 wedges
- 225g new potatoes, cooked and sliced
- 2 sausages, cooked and sliced
- 2 rashers lean back bacon, cooked and chopped
- 5 eggs
- salt and freshly ground black pepper
- 2 tbsp chopped fresh parsley
- 6 cherry tomatoes, halved (optional)
- 400g can baked beans
- ½-1 tsp smoked paprika
Method
- Smear a large non-stick frying pan (with heatproof handle) liberally with sunflower or olive oil. Heat, add the onion and cook for about 6-7 minutes or until browned.
- Add the potatoes, sausage and bacon. Cook for a further 7 minutes, shaking the pan occasionally.
- Beat the eggs with seasoning to taste and the parsley. Pour gently over the potato mixture to cover evenly. Return to a low heat and cook gently for a further 15 minutes until the eggs are just set. Add the tomatoes to the top if using.
- Meanwhile, preheat the grill until hot. Place the frittata under the grill and cook for 2-3 minutes until the top is lightly browned. Alternatively place in a very hot oven and cook until the top is lightly browned.
- At the same time, place the beans in a pan with the smoked paprika and heat until hot. Serve the frittata cut into wedges with a portion of beans on the side.
Get Ahead!
The frittata can be prepared a day ahead then chilled until required. Reheat in a moderate oven until hot, about 10-15 minutes. The smoky beans are best made fresh.
