Festive Frittata Recipe | Abel & Cole
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Festive Frittata

Sorrel Scott
Cooking time
Serves4-6 people
Vegetarians Gluten-free diets
Festive Frittata

Turn leftover veg from your Christmas Day dinner into an indulgent frittata. Richly flavoured with crème fraîche and cheese. It's brightened with a handful of herbs. Serve in wedges with a peppery mixed salad and chutney. The perfect Boxing Day lunch.

1 rating

Ingredients

  • 250g leftover cooked veg, such as roast potatoes, parsnips, carrots, Brussels sprouts or red cabbage
  • A large handful of soft herbs, such as parsley, sage or mint
  • 200g cheese from your cheeseboard, such as Chedar, Brie, Stilton or goat's cheese
  • 12 medium eggs
  • 200ml crème fraîche
  • Mixed salad and chutney, to serve

Prep: 20 mins | Cook: 25-35 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Chop the leftover veg into bite-sized chunks. Roughly chop your chosen herb(s). Crumble, chop or coarsely grate the cheese you're going to use up.
2. Beat the eggs with the crème fraîche in a large mixing bowl. Season well with salt and pepper. Fold in the veg, herbs and half the cheese.
3. Set a large, ovenproof frying pan on a high heat. Swirl in 2 tbsp olive oil. Pour in the frittata mix and shake the pan to distribute the veg evenly. Scatter over the remaining cheese. Cook for 3-5 mins till the edges are beginning to set.
4. Slide the pan into the oven. Bake for 20-25 mins till the middle is set. Take out of the oven and leave to cool in the pan for a couple of mins. Flip the frittata out onto a board and cut into wedges. Serve with a mixed salad and chutney.
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