Christmas leftovers frittata
This frittata recipe is an excellent way of using up vegetable leftovers from your Christmas dinner or Sunday lunch.
Ingredients
- 500g Christmas leftovers (i.e cold roast potatoes, peas, carrots, stuffing, parsnips, even cranberry sauce), chopped
- 50g cheese, cut into bitesize pieces
- 8 large free-range eggs, beaten
- 1 tsp fresh rosemary, chopped
- Salt and pepper to taste
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