Healthy English Breakfast Frittata
User Reviews
5
Healthy English Breakfast Frittata
Description
The Healthy English Breakfast Frittata is made by browning pork sausages and cooking them with sliced portobello mushrooms and garlic. The egg mixture is whisked and poured over this base before adding grilled back bacon and halved cherry tomatoes on top. Cooking gently allows the eggs to set while preserving softness inside, and the combination of ingredients provides a rich, savory flavor profile with contrasting textures. The mushrooms bring earthiness, while the bacon adds saltiness and a slight crisp.
Prepared in an ovenproof pan, the recipe requires minimal oil since the sausage provides enough fat, making it straightforward to cook. The frittata can be served warm with a chopped parsley garnish, adding freshness and color. This dish works well as a breakfast or brunch centerpiece with a side of toast or salad to complement its richness.
Choosing free-range pork sausages with high meat content enhances flavor and texture. The recipe yields around five servings, with a low net carb count, making it suitable for those monitoring their carbohydrate intake. The layering of ingredients ensures even cooking and flavor distribution throughout the frittata, while adding tomatoes late in cooking preserves their freshness and brightness.
Ingredients
- 10 egg large
- 3 pork sausages
- 3 lices back bacon
- 250 g / 8 oz portobello mushrooms sliced
- cherry tomato halved, handful
- 1 garlic chopped, clove
- pinch salt
- pinch black pepper
- 2 tablespoon parsley chopped, to serve
Instructions
- Press the sausage meat out of the casings, break it up until it looks like ground meat. Fry in a small ovenproof frying pan (24 cm diameter) for around 5 minutes over medium heat or until browned. No extra oil needed!
- Add your sliced mushrooms with 1 chopped clove of garlic to the pan. Put a lid on and fry over medium heat for another 5 minutes. Stir in between. If your mushrooms release liquid, continue frying for another minute or two without the lid until it has evaporated.
- While the sausages and mushrooms are browning, grill/broil the bacon in the oven. Once it's done, cut into small pieces.
- In a separate bowl, whisk together the 10 eggs with a dash of salt and pepper. Add the egg mixture to the pan. Reduce the heat to low and stir to equally distribute the pork mince and mushrooms. Replace the lid and cook for 2 minutes until the bottom begins to set.
- Now carefully place the sliced cherry tomatoes and bacon pieces on the top of the frittata.
- Cook for another 3 minutes with the lid back on until the egg is almost set and the frittata is turning golden brown on the bottom.
- Turn the grill/broiler to a low heat. Remove the lid and place the pan the oven (middle shelf). Let the frittata cook for around 10 minutes or until the egg is fully set and is golden brown on the top.
- Slice and serve with chopped parsley scattered on top and a green side salad.
Notes
- Choose free-range pork sausages with the highest meat content available for the best taste and texture.
- This recipe makes approximately five servings, each with about 3 grams of net carbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 190g | |
| Calories | 466kcal | 23% |
| Total Carbohydrates | 3g | 1% |
| Protein | 27.9g | 56% |
| Fat | 37.1g | 57% |
| Saturated Fat | 13.2g | 66% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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