Bubble & squeak frittata

Rich Harris shows you how to make a tasty dish with the leftovers from your roast.

DURATION 0:03:31

Tags: Christmas, leftovers,

Recipe - Serves: 4


2 tbsp olive oil
1 onion, sliced
150g leftover roast potatoes, roughly chopped
100g leftover roast parsnips, roughly chopped
100g leftover cooked Brussels sprouts, sliced
75g leftover cooked shredded Savoy cabbage
6 medium eggs, beaten
2 tbsp grated Pecorino Romano cheese


1 Heat the oil in a deep 18–20cm frying pan and fry the onion for 3–4 minutes until golden. Add the potatoes, parsnips, Brussels sprouts and cabbage and stir-fry for 2–3 minutes. Season. 

2 Pour in the beaten egg and cook gently for 5–6 minutes or until the base has set, loosening the edges with a wooden spoon. Sprinkle over the cheese and place under a preheated grill for 2–3 minutes until golden. Allow to rest for 3–4 minutes before removing from the pan. Cut into wedges and serve with salad.

Nutritional Info

Typical values per serving:

Energy 1,457kj
Fat 23.9g
Saturated Fat 5.6g
Carbohydrate 17.5g
Sugars 5.1g
Protein 16.2g
Salt 0.6g
Fibre 3.6g

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