Leftover brussels sprouts frittata
Serves: 4-6
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Leftover brussels sprouts frittata
Chef April Jackson says: 'At Christmas, I always look forward to the leftovers, and this frittata is the perfect recipe to keep the holiday spirit alive. Simple to make, it brings together the delicious balance of sweet and salty flavours from my favourite way of cooking sprouts. Whether it’s for breakfast, brunch or a quick snack, it’s a dish to enjoy with your family.'
Serves: 4-6
Prep time: 15 minsTotal time: 
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Nutritional information (serving (1 of 4))
Calories
586Kcal
Fat
43gr
Saturates
19gr
Carbs
10gr
Sugars
8gr
Fibre
6gr
Protein
37gr
Salt
2.2gr
April Jackson
Growing up in Jamaica and living in France and the US, April Jackson’s recipes are influenced by her travels, creating a unique perspective in the kitchen. Her restaurant, Wood & Water in London’s Brixton, challenges the idea of traditional Caribbean food, and is described as a modern British restaurant with a Jamaican soul.
See more of April Jackson’s recipes
April Jackson
Growing up in Jamaica and living in France and the US, April Jackson’s recipes are influenced by her travels, creating a unique perspective in the kitchen. Her restaurant, Wood & Water in London’s Brixton, challenges the idea of traditional Caribbean food, and is described as a modern British restaurant with a Jamaican soul.
See more of April Jackson’s recipes
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
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. In a bowl, whisk together the eggs, double cream and thyme, and season well with sea salt flakes and black pepper. Set aside.
- Heat the oil in a deep 25cm-diameter ovenproof frying pan and fry the bacon lardons over a medium heat for 3-4 minutes, or until golden. Remove the lardons with a slotted spoon to a plate. Add the shallot and garlic to the pan and fry for 2-3 minutes, then add the sprouts and cranberries. Fry for 2-3 minutes, then add the vinegar and return the lardons to the pan.
- Ensure the sprout mixture is spread evenly across the base of the pan, then pour in the egg mixture. Scatter over the grated cheese and bake for 20 minutes, until the eggs are set and the cheese is golden. Remove from the oven and leave to rest for 10 minutes. Serve with a crisp green salad.
