Leftover brussels sprouts frittata recipe | Sainsbury`s Magazine

Ingredients

• 8 large eggs
• 2 tbsp double cream
• 3 sprigs of fresh thyme, leaves picked
• sea salt flakes, to season
• 1 tbsp olive oil
• 100g smoked bacon lardons
• 1 shallot, finely chopped
• 3 garlic cloves, finely sliced
• 400g leftover cooked Brussels sprouts, roughly chopped
• 25g fresh cranberries (or frozen and defrosted)
• 1 tbsp apple cider vinegar
• 180g Comté cheese, grated
• green salad, to serve