Frittata with Baked Beans & Cheese
225g tin Batchelor’s Baked Beans
½ tablespoon olive oil
1 small onion, finely diced
1 plum tomato, diced
4 large eggs, whisked
Sea salt & freshly ground black pepper
50g grated cheddar or mozzarella cheese
Preheat the grill to hot.
Heat the oil in a small frying pan that is about 9 inches / 23cm in diameter.
Add the onion and sweat until soft but not coloured.
Add the baked beans and tomato and mix well.
Season the eggs and then pour on top of the bean mix.
Mix well and allow to cook over a low heat for 5-7 minutes until the bottom and edges begin to set.
Sprinkle with the grated cheddar and place under a hot grill until the top is set and the cheese is bubbling and golden.
Loosen the sides of the frittata with a knife. Then slide out onto a large plate and cut into wedges.