|250 g g|| roast potatoes
|200 g g|| leftover roasted veg
leftover roasted veg|
(e.g. carrots, parsnips)
|shredded cabbage shredded cabbage|
|200 g g|| leftover meat
(e.g. gammon and/or halved pigs in blankets)
|150 ml ml||Milk Milk|
|50 g g||mature cheese mature cheese|
|1 handfuls handful||parsley parsley|
|1 tbsp tbsp||olive oil olive oil|
When winter roasts leave a little too much leftover, this festive frittata is a great recipe to use up all those lovely ingredients. Serve with two portions of your favourite vegetables.
- Put 250g leftover roast potato chunks into a bowl with 200g roughly chopped leftover roasted veg such as carrot and parsnips.
- Add a little shredded cabbage if you have it. Add 200g leftover chopped meat such a gammon and/or halved pigs in blankets.
- Add 6 large beaten eggs, 150ml milk and 50g grated mature cheese. Stir through a handful of chopped parsley.
- Heat 1 tbsp olive oil in a 22cm frying pan, pour the mixture into the pan. Put over a low-medium heat for 8-10 mins until the underneath is cooked, then grill for 5-7 mins, until golden.
Top Tip! Ths is delicious warm or cold. Allow to cool and store in the fridge for up to 3 days.