Expert advice & dietitian-approved recipes

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Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes

Prosciutto and baked bean breakfast frittata with tomato salsa

Enjoy high-fibre legumes the easy way with our tasty baked bean brekkie frittata. Any leftovers can be stored in the fridge for later.

Hands-on time: 15 mins
Time to make: 40 mins
Serving: 4 people

Ratings: 5.0

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Ingredients

Measurements explained

5 slices prosciutto
8 eggs
300g can reduced-salt baked beans in tomato sauce
¹⁄³ cup reduced-fat milk
²⁄³ cup grated reduced-fat tasty cheese
1 large courgettezucchiniX, grated, squeezed of excess moisture
²⁄³ cup frozen baby peas, thawed
400g tomato medley, large tomatoes halved
¼ cup baby basil leaves, plus extra, to garnish
2 teaspoons balsamic glaze
2 teaspoons olive oil

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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1 Preheat an oven grill to high. Grease a 24cm (top measurement), deep non-stick frying pan. Heat pan over medium-high heat. Arrange prosciutto slices over the base of prepared pan. Cook for 2 minutes. Whisk eggs, baked beans, milk, cheese and courgettes in a large bowl. Pour into the pan. Sprinkle with baby peas. Cook for 3 minutes, or until beginning to set.

2 Place the frying pan under preheated grill; cook for 10 minutes, or until golden brown and set in centre. Stand for 5 minutes. Turn out onto the serving board.

3 Combine the tomato, basil, balsamic glaze and olive oil in a bowl. Cut frittata into wedges. Top with tomato salsa and sprinkle with extra basil leaves.

Variations

To make this recipe vegetarian, you can omit the prosciutto slices or replace them with thin slices of courgette.

Nutrition info (per serve)

Calories 388 cal

Kilojoules 1621 kJ

Total fat 18.8 g

Saturated fat 6.3 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: May 2021

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