Festive Breakfast Frittata with Pigs in Blankets

Did you know you could do more with leftover pigs in blankets than just sneakily raid the fridge?! Give this delicious breakfast frittata a try - perfect for Boxing Day or the days in between Christmas and New Year.

Nutrition

Energy 378kcal
Fat 25g
Sat Fat 8.7g
Fibre 3.1g
Protein 20g
Salt 1.6g

Ingredients

Cooking Method

Method:

1
Preheat the grill to high. Heat a little oil in a large, ovenproof frying pan or skillet over a medium-high heat. Add the chopped sprouts, roasted parsnips and carrots. Cook for 3 to 4 minutes, stirring occasionally, until heated through and beginning to caramelise.
2
Crumble the black pudding and haggis into the pan. Fry for a few more minutes until everything is hot and the black pudding is beginning to crisp around the edges.
3
Stir through the chopped herbs and cook for 1 minute. In a bowl, beat the eggs with a little salt and pepper, then pour them evenly over the contents of the pan.
4
Crumble the Cambozola over the top and arrange the pigs in blankets into the egg mixture. If using, add a few small dollops of cranberry sauce.
5
Cook the frittata over a gentle heat for 2-3 minutes without stirring. Place the pan under the hot grill and cook for 3–4 minutes, or until the frittata is fully set, puffed up and golden on top.
6
Remove from the grill and leave to cool for a few minutes, then slice into 6 generous wedges and serve warm or at room temperature.
7
Tip: Use any Christmas leftovers you have. Roast potatoes, stuffing, vegetables or crumbly cheese work well, and sliced gammon can replace the haggis and black pudding.

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