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Brussels Sprout Frittata


Brussels Sprout Frittata

Christmas leftovers needn't be a straight re-heat job, they can be a ciomplete rewriting of the original.  Our Brussels Sprout Frittata can give your St. Stephen's Day brunch a bit of zing!  You are sure to feel satiated after this tasty new combination of eggs, brussels sprouts and potatoes.  and remember, Brussels Sprouts aren't just for Christmas, they're forever!

  • 500g leftover sprouts and roast potatoes
  • 6 eggs
  • 60 ml cream
  • 125g grated cheese
  • Salt and pepper
  • Preheat your oven to 180C. 
  • Chop up your leftover sprouts into fours (small pieces) and cube any leftover roasted or boiled potatoes.  Hopefully there are rashers in with your sprouts to give the dish even more flavour.
  • Aim to get approx 500grams total of cooked spuds, sprouts and rashers.
  • Add the sprouts, spuds and approx 2 tbsp oil to a cast iron pan or oven proof skillet and toss them over medium heat in the oil to warm them up. Spread evenly around the pan.
  • Mix six eggs, 60ml cream and 125g grated cheese and pour over the vegetables in the pan so all are coated in eggs. 
  • Season with salt and pepper.
  • Cook on the hob for 3-4 minutes until the edges are set and move to the oven.
  • Cook for approx 10-12 minutes until cooked through. Serve piping hot from the pan.