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Full English brekkie Frittata


  • Heat a little oil in a large heavy-bottomed pan and gently sauté the bacon, sausages, mushrooms and potatoes for about 5 mins until coloured, regularly stirring and scraping the bottom of the pan as you do so.
  • Break the eggs into a large bowl and add the sour cream and parsley. Whisk until well combined.
  • Then pour the egg mixture into the pan and mix well. Cover, turn the heat right down and gently simmer for about 15-20 mins until set, but still a little wobbly in the centre.
  • Serve with the tomato sauce sprinkled over the top and crusty toast on the side.
  • nb.  This dish can also be cooked in the oven.


  • olive oil
  • 4 rindless bacon rashers, cut into pieces
  • 4 sausages, blanched & cut into pieces
  • 8 button mushrooms, quartered
  • 4 chats (baby potatoes), par boiled
  • 10 large eggs
  • 2 heaped tbsp sour cream
  • 2 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • good quality tomato sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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