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    Bubble & squeak frittata

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

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    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.

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    3 stars