English Breakfast Frittata

A clever twist on the full English breakfast. Packed with sausage, smoked bacon and soft button mushrooms, this 'English Breakfast Frittata' is just the perfect early morning dish, and so low in carbs, it's virtually no carb!

I know we feature quite a range of Frittata's on the blog, but can you have too much of a good thing? No, of course not! I saw this and thought another great low carb recipe idea to share - and it makes for an amazingly tasty start to the day.

Full English back on the menu ... well it's never left my menu plans. But read on, see what you think and perhaps try it out one morning, or lunchtime, or even supper time - a versatile recipe.

Ingredients:
Serves Four
2 outdoor-bred pork sausages
1 tbsp oil
3 smoked back bacon rashers fat trimmed cut into cubes
75 g button mushrooms sliced
62.5 g pkt (pomodorino) tomatoes halved
4 large (British) free-range eggs
12.5 g bunch fresh chives snipped

Method:
1. Squeeze the sausages out of their skins, and roll the sausage-meat into 12 bite-size balls.
2. Heat ½ tablespoon of the oil in a 20cm ovenproof frying pan. Add the sausage and fry all over for 1 minute, until browned and cooked through. Add the bacon and mushrooms and fry for a few minutes, until golden. Add the tomatoes for a further minute. Remove the mixture and set aside. Discard excess fat from the pan.
3. Whisk together the eggs and chives and season with freshly ground black pepper. Stir in 2/3 of the fried sausage mix. Preheat the grill to medium.
4. Heat the remaining oil in the frying pan over a medium heat. Add the egg mixture, tipping the pan so that it covers the base. Turn down the heat and scatter over the remaining sausage mixture. Cook for 8 minutes, or until almost set.
5. Place under a preheated grill, for 2-3 minutes, until the frittata is set and golden. Let cool slightly, then slide out of the pan, cut into wedges and serve.

Recipe idea from here

... and please don't forget a cup of tea to go with it !

All the best Jan