The ultimate Christmas leftovers frittata

The ultimate Christmas leftovers frittata

Food stylist and editor Katy Holder has created a clever festive recipe just for us.

Many of us want to provide a show-stopping spread on Christmas Day. Often that involves a large amount of food, much of which doesn’t actually get eaten on the day. But don’t despair – there are endless ways to use up Christmas leftovers. This leftovers frittata will help you empty your fridge and give you another delicious meal. And if you’re still eating up the ham when it’s time to go back to work, this frittata is great in a lunchbox – perfect if you’re saving money after spending big over the festive season. If you don’t have any leftover veggies, you’ll need to cook about 300g of vegetables.
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Serves 4

Ingredients

1 tablespoon olive oil

1 red or brown onion, thinly sliced (or leftover roast onions from Christmas)

1 garlic clove, crushed

Leftover Christmas ham (300–400g), roughly chopped

Leftover Christmas vegetables (about 300g), roughly chopped

8 free-range eggs, lightly beaten

¼ cup / 3 tablespoons milk

100g tasty or stilton cheese, grated or crumbled

Chopped herbs, such as 2 tablespoons roughly chopped flat-leaf parsley, or 2 teaspoons fresh thyme leaves, or 2 teaspoons roughly chopped fresh sage leaves

Salt and freshly ground black pepper

Crisp green salad, to serve

Method

  1. Preheat grill to high and place an oven shelf in top position. Find a non-stick frying pan that’s about 22–23cm across the base and has a heatproof handle, or if the handle is plastic you can wrap it in foil. Heat the oil in the pan on medium heat, add onion and garlic and fry for 3–4 minutes until softened. Add ham and vegetables and stir to combine. Cook, stirring regularly, for 2–3 minutes until heated through.
  2. While vegetables are cooking, combine eggs, milk, cheese and herbs in a large jug or bowl. Season with salt and pepper.
  1. Pour egg mixture into the pan, covering everything, and give pan a little shake to distribute mixture evenly. Cook for 5 minutes. About halfway through, using a spatula and working quickly from the side of the pan, draw away some of the cooked egg from the bottom of the pan and allow some of the uncooked egg to fill the space, tilting the pan a little as you go. Do this 3 times around the pan.
  1. Once frittata is almost set, place under hot grill for 5 minutes until puffed and golden. Stand frittata in pan for 2 minutes before cutting into wedges. Serve with a crisp green salad.

Other ways to use up Christmas leftovers:

  • Use ham or turkey in a creamy pasta sauce.
  • Add to toasted sandwiches with leftover relishes and chutneys.
  • Add to fried rice with leftover chopped vegetables.
  • Or, if you’re in need of something a little healthier, cook up some quinoa and add chopped-up leftover ham, turkey or vegetables for a delicious salad at home or as a budget-friendly lunchbox option, add a quick dressing of olive oil and lemon juice.

© Katy Holder 2015