Boxing day frittata recipe
Jamie says: "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." See method
- 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
- 1 x 80g mixed bag baby spinach, watercress and rocket
Each serving contains
of the reference intake
Jamie says: "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."
- 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.
Tip: No leftovers? No problem. Just grab a bag of mixed frozen veg and cook up in the pan, until soft and gnarly.
Tip: A grating of hard cheese would also work well here, if that’s what you’ve got.
See more Jamie Oliver recipes