This healthy baked omelette with classic fry up ingredients is versatile enough for brunch or supper
Prep:5 mins
Serves 4
2 low-fat sausages, sliced4 rashers extra lean bacon, all fat removed, chopped150g pack button mushroom, halved, or larger ones quartered8 egg whites, or use 350ml liquid egg whites from a carton3 tbsp milk140g cherry tomato, halved2 x 400g cans reduced salt and sugar baked beans1 ½ tsp smoked paprikasmall bunch chives, snipped
STEP 1Heat 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.STEP 2Place 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 whites with the milk and lots of seasoning. Pour into the tin, then dot the tomatoes on top.STEP 3Bake in the oven for 20-25 mins, until set. Meanwhile, tip the beans into a pan with the paprika and heat through. Scatter the frittata with the chives and serve with the beans on the side.
