Smoky festive frittata

Smoky festive frittata image
Difficulty Medium
Preparation 15 min
Cooking 20 min


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


    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 forsmokiness 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.

  5. Top Tip! Ths is delicious warm or cold. Allow to cool and store in the fridge for up to 3 days.