Festive Frittatas

A speedy frittata using leftover roast beef, roast potatoes, Brussels sprouts, onion, eggs, grated cheese and parsley. Perfect for a hearty lunch or supper dish that is ready in under 15 minutes.

Prep Time: 10 mins

Cook Time: 14 minutes

Serves: 4 people

Ingredients

  • 175-225g cooked roast beef or lamb, roughly chopped
  • 2 tablespoons oil
  • 1 medium red onion, peeled and finely sliced
  • 350g leftover cooked roast potatoes, cut into bite-size pieces
  • 50g leftover cooked Brussels sprouts, halved or peas
  • 6 eggs, beaten
  • 2 tablespoons freshly chopped flat-leaf parsley or chives
  • 1 tablespoons ground paprika
  • 3-4 tablespoons grated cheese

Method

  1. Heat the oil in a medium-sized non-stick frying pan. Cook the onion for 5 minutes or until soft.
  2. In a small bowl, mix the eggs and herbs together, then pour into the pan with the meat and vegetables. Gently move the mixture around with a fork. Sprinkle over the paprika.
  3. Reduce the heat and cook for about 5 minutes, or until the frittata is set, then sprinkle over the cheese.
  4. Finish cooking the frittata under a preheated moderate grill for 3-4 minutes until golden.
  5. Serve the frittata with a mixed green salad and crusty bread.

Tips:

This recipe works with leftover cooked roast pork too.