A grating of hard cheese would also work well here, if that’s what you’ve got.
15 mins
Not Too Tricky
serves 4
About the recipe
Frittatas are brilliantly versatile and great for bigging up your Christmas Day leftovers – I’ve used leftover roast veg and greens here but feel free to use whatever you’ve got in the fridge.
Ingredients
olive oil
640g leftover cooked greens and mixed root veg
1 bunch of flat-leaf parsley (30g)
12 free-range eggs
70g leftover soft cheese, such as Brie, Camembert, Stilton
2 tablespoons chilli jam or chutney
1 lemon
extra virgin olive oil
80g mixed baby spinach, watercress and rocket
Top Tip
No leftovers? No problem. Just grab a bag of mixed frozen veg and cook up in the pan, until soft and gnarly.
Method
- Preheat the oven to 200°C/400°F/gas 6. Place a 28cm non-stick ovenproof frying pan on a medium heat with 1 tablespoon of oil. Roughly chop the greens and the parsley, stalks and all, then add to the pan with the root veg and mash everything into the pan. Leave to crisp up for 3 minutes, or until heated through.
- Beat the eggs together in a bowl, season, and pour over the veg. Swirl around over the heat for 1 minute, then dot with chunks of cheese and bombs of chilli jam. Transfer the pan to the oven for 10 minutes, until the frittata is golden and set.
- Meanwhile, squeeze the lemon juice into a serving bowl with 2 tablespoons of extra virgin olive oil and toss with the salad leaves.
- Turn the frittata out onto a board, cut into quarters and serve with the salad on the side.
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