A handy way of using up Christmas or Thanksgiving leftovers, whilst also being beautiful enough to serve at a dinner party, this Christmas frittata is as versatile as it is delicious.
For the vegetables, my recipe uses carrots and cavolo nero, cooked from raw, but the absolute joy of this frittata is that you can also use any leftover vegetables from your Christmas dinner. Potatoes, cabbage, leeks, broccoli, Brussels sprouts – whatever you have leftover, cut it up into bite size pieces and throw it in. You could also include leftover roast meat – turkey, ham or chicken would all work nicely.
The frittata is topped with pigs in blankets and brie – a classic festive combination! Again, you can use leftover pigs in blankets from your Christmas dinner, but try to make sure that you don’t use ones that are already quite well cooked – they could burn under the grill.
This frittata can be eaten hot or cold – perfect for Christmas buffets!
Why You’ll Love This Recipe
- Uses up Christmas leftovers – no waste, maximum flavour.
- Ready in under 30 minutes.
- Festive and flexible – works with whatever thanksgiving or Christmas food you’ve got in the fridge.
- Equally good hot or cold.
- Looks impressive but takes almost no effort!
The Ingredients
- Carrots and cavolo nero – as mentioned above, you can either follow my recipe to the letter using fresh ingredients, or you can use any leftover cooked vegetables from your Christmas dinner. Just cut into bite size pieces and heat thoroughly in the frying pan before adding the egg.
- Egg – depending on the size of your frying pan (and the amount of vegetables you’re using), you might need slightly more or less egg. My recommendation is to start by adding 6 beaten eggs, then add the other two if there is room for them.
- Pigs in blankets – as above, you can use leftover pigs in blankets. You could switch for slices of raw smoked bacon for a similar taste.
- Brie – lots of other cheeses will work well here. Try with Camembert, smoked cheddar or Gouda.
Method
- Preheat the grill to high.
- Cook the veg:
Heat the olive oil in a non-stick frying pan over a medium heat. Add the carrots and cook for 3 minutes, then add the cavolo nero. Reduce the heat and cook for another 5 minutes until softened. - Add the eggs:
Beat the eggs in a bowl with salt and pepper, then pour into the pan. Move it gently around with a spatula so the egg fills all the gaps. Cook for 3 minutes on a low heat until the edges are starting to set. - Top with festive bits:
Arrange the pigs in blankets in a circle on top of the frittata and place slices of brie in the centre. - Grill:
Transfer the pan to the grill and cook for 8–10 minutes, until the eggs are set and the cheese is golden and bubbling. - Serve:
Slide onto a plate and serve hot or cold with salad or crusty bread.
Top Tips
- Make sure your pan is oven-safe before grilling.
- Avoid soggy veg: If using leftovers, make sure they’re not too wet before adding to the pan.
- Check doneness: The frittata should be just set in the centre – still soft but not liquid.
- Use what you’ve got: This recipe is forgiving – so mix up the veg, cheeses, and meats however you like.
FAQs
Yes! You can cook the whole frittata a day in advance and reheat gently under foil, or serve cold.
Any melting cheese will work – cheddar, mozzarella, Camembert or even Stilton for something punchier.
If your frying pan isn’t grill-safe, you can bake the frittata in the oven at 180°C for 10–12 minutes instead.
Christmas Frittata with Pigs in Blankets and Brie
Ingredients
- 1 tablespoon olive oil
- 200 grams carrots cut into small batons, or similar amount of leftover roast vegetables
- 100 grams cavolo nero roughly chopped, or similar amount or leftover roast vegetables
- 8 eggs
- 10 pigs in blankets cooked
- 50 grams brie
Instructions
- Preheat the grill to high.
- Heat the oil in a good non stick frying pan and add the carrots. Cook for 3 minutes, then add the cavolo nero and turn down the heat to low. Cook for 5 minutes until soft.
- Meanwhile, beat the eggs in a bowl and add a pinch of salt and pepper. Pour into the frying pan and move around gently to make sure the liquid egg has filled all of the gaps. Cook on the low heat for 3 more minutes.
- Put the pigs in blankets in a circle around the outside of the pan. Put the sliced Brie in the middle. Put under the grill and cook for another 8-10 minutes until the egg is set all the way through.
- Slide onto a plate and serve either hot or cold.
Video
Notes
Variations
- Vegetarian version: Skip the pigs in blankets and add more cheese or roasted peppers.
- Turkey & stuffing frittata: Add chopped leftover turkey and crumbled stuffing.
- Ham & leek version: Use roast ham instead of sausages and cooked leeks instead of cavolo nero.
- Mini frittatas: Pour the mixture into muffin tins and bake at 180°C for 15 minutes – perfect for buffets.
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze slices for up to 3 months. Defrost fully before reheating.
- Reheat: Warm in the oven or microwave until piping hot – or enjoy cold straight from the fridge.
Beautiful and delicious- perfect for Boxing Day breakfast