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Bubble & squeak frittata
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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.
Typical values per serving:
This recipe was first published in November 2014.
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