Bubble & squeak frittata

Twin your Christmas Day leftovers with some everyday essentials to make this quick and easy, one-pan family meal.


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.

Bubble & squeak frittata
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4

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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3 stars

Average user rating Based on 6 ratings

This recipe was first published in Thu Nov 06 12:17:00 GMT 2014.