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 a chunky frittata that makes a tasty dinner or hearty Boxing day brunch.

Ingredients

  • A handful or two of leftover veg such as potatoes, carrots, parsnips, kale and sprouts
  • A large handful of herbs such as chives, parsley, rosemary or sage
  • 1 lemon
  • 12 medium eggs
  • 200ml crème fraîche
  • 200g cheese from your cheeseboard such as brie, stilton, cheddar or goats cheese
  • 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 veg into bite-sized chunks. Roughly chop your chosen herbs and zest the lemon.
2. Beat the eggs with the crème fraîche in a large mixing bowl. Season well with salt and pepper. Crumble or grateyour chosen cheese. Fold the veg, herbs, lemon zest and half the cheese through the beaten eggs.
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 5 mins till the edges are beginning to set.
4. Slide the pan into the oven and bake for 20-25 mins till the middle is just set. Flip the frittata out onto a board. Leave to cool for a couple of mins, then cut into wedges. Serve with a mixed salad and chutney.
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