Apologies for a long delay of posts. I have been new make/baking but haven't had the time to blog - it's been a busy few weeks! Hopefully I'll catch up!
As part of a health kick I've been trying to eat tasty but lower calorie things - it's not going terribly well but now the sun appears to be here, I'm hoping salads and BBQ will be more common - hooray!
Here is one of the new recipes I tried - adapted from by favourite site
Full English frittata
Ingredients
- 2 low-fat sausages , sliced
- 4 rashers smoked bacon medallions, chopped
- 150g pack button mushrooms , halved, or larger ones quartered
- 8 egg whites - I'm not a fan of whites so I used whole 6 eggs instead
- 3 tbsp milk
- 140g cherry tomatoes , halved
- small bunch chives , snipped
Method
- Heat oven to 180C/160C fan/gas 4. Line a roasting tin about the size of A4 paper with enough baking parchment to cover the base and sides. Fry the sausages and bacon in a non-stick pan until golden, stirring them often to stop them sticking. Scoop into the tin.
- Place the pan back on the heat and fry the mushrooms for about 5 mins until golden, then add these to the tray, too. Whisk the egg with the milk and lots of seasoning. Pour into the tin, then dot the tomatoes on top.
- Bake in the oven for 20-25 mins, until set. Scatter the frittata with the chives and serve with salad (or the recipe suggested smoky beans which is a tin of baked beans and 1.5 tsp smoked paprika)
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