A new twist on the classic fry up, this frittata recipe uses only the egg whites and lean meats to make it as healthy as possible. Perfect for weekend brunch!
Prep time: 15 minutes
Difficulty: Easy peasy
100g Sliced mushrooms
350ml Liquid egg whites
Handful of chives, chopped finely
100g Cherry tomatoes, halved
1- Heat the oven to 180C/160C fan/gas 4. Line the base and sides of a baking tray with greaseproof paper.
2- Fry the sausages and bacon in a non-stick pan, keeping a close eye on them to prevent sticking. Once golden, let them cool and slice before adding to the baking tray.
3- Place the pan back on the heat and fry the mushrooms until browned, then add them to the tray. Turn the heat up under the pan to high and place tomatoes slice side down until they begin to slightly char, then remove to cool
4- Whisk together the egg whites, milk, half the chives and plenty of seasoning. Pour into the tin and dot the top with the tomatoes.
5- Bake in the oven for 20 minutes or until set. Scatter with the remaining chives and serve on its own for breakfast, or with salad for a light lunch.