Christmas Frittata with Pigs in Blankets and Brie
A delicious festive frittata made with leftover roast vegetables and topped with pigs in blankets and brie. Perfect for Christmas brunch, buffets or using up Christmas dinner leftovers.
Start Cooking in Cook Mode
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.
