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Full English breakfast frittata
Ingredients
- 2 pork (150 gram) sausages (such as mild or spicy Italian)
- 2 strips thick cut bacon
- 1-1/2 cups (115 grams) button mushrooms, halved or quartered
- Kosher salt
- Freshly ground black pepper
- 3 cups (675 grams) roasted potatoes
- 1 clove garlic, minced
- 1/2 cup (115 grams) crumbled English cheddar cheese
- 2 tablespoons (8 grams) chopped parsley
- 6 eggs
- 1/4 cup (60 milliliters) milk
- 1/2 cup (75 grams) halved cherry tomatoes
- 2 tablespoons (15 grams) chopped chives
Directions
- Heat oven to 350°F (176°C).
- Brown sausages on all sides in a 25-centimeter cast iron skillet over medium heat.
- Place sausages on rimmed baking sheet and bake until cooked through or an instant read thermometer inserted into the center of the sausage reads 165°F (74°C), about 10-15 minutes. Cool slightly before cutting into one centimeter thick slices.
- Add bacon to pan and cook until crispy, about eight to ten minutes, turning occasionally. Crumble and set aside.
- Add mushrooms to pan, adding a splash of oil if pan appears dry. Season with salt and pepper and cook, stirring often just until beginning to brown, five to seven minutes.
- Add the potatoes and cook for two minutes.
- Add garlic; cook for 30 seconds. Return bacon and sausages to pan. Remove pan from the heat, scatter with parsley; set aside.
- Beat eggs and milk in a large bowl. Season with salt and pepper. Gently pour egg mixture into the cast iron skillet and scatter with cherry tomatoes and cheese.
- Bake at 350°F until set in the middle and lightly golden brown on top, about 20-25 minutes. Scatter with chives.
