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.
Smoky festive frittata
Ingredients
6
servings
-
- 250 g roast potatoes leftover
- 200 g leftover roasted veg e.g. carrots, parsnips
- shredded cabbage
- 200 g leftover meat e.g. gammon and/or halved pigs in blankets
- 6 eggs large
- 150 ml milk
- 50 g mature cheese
- 1 handful parsley
- 1 tbsp olive oil
Preparation
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 forsmokiness and/or halved pigs in blankets.
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.
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.