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250 g g roast potatoes roast potato
200 g g leftover roasted veg leftover roasted veg
(e.g. carrots, parsnips)
shredded cabbage shredded cabbage
200 g g leftover meat leftover meat
(e.g. gammon and/or halved pigs in blankets)
6 eggs egg
150 ml ml Milk Milk
50 g g mature cheese mature cheese
1 handfuls handful parsley parsley
1 tbsp tbsp olive oil olive oil

Smoky festive frittata

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35 min


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.


  1. Put 250g leftover roast potato chunks into a bowl with 200g roughly chopped leftover roasted veg such as carrot and parsnips.
  2. Add a little shredded cabbage if you have it. Add 200g leftover chopped meat such a gammon for smokiness and/or halved pigs in blankets.
  3. Add 6 large beaten eggs for bulk, 150ml milk and 50g grated mature cheese to give some richness. Stir through a handful of chopped parsley for a lovely earthiness.
  4. 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.