I was recently asked what my favourite part of christmas is, and while a few years ago I might have said presents, now it obviously has to be the food. And its way, waaaay too good to keep to one day only. Over the past couple of weeks I've swapped my regular boring sandwiches for festive specials and replaced all other snacks with christmas cookies and mince pies. I resent hearing novelty music any day before christmas eve but I am all over the christmas eating.
British Lion Eggs recently got in touch and invited me to combine this love of festive foods with my absolute favourite meal - brunch. I thought it would be the perfect opportunity to put my brilliant new heavy frying pan (seriously though, can you fall in love with a frying pan? because this one is beautiful) to the test and finally give frittatas a go. This would be a brilliant way to use up some of your leftovers after christmas day. I made mine with leftover potatoes and bacon and then topped it with brie and cranberry sauce for extra christmas points. If you have any extra vegetables or meats though you could throw those in as well and I'm sure it would be just as good. Although if you didn't have any leftovers from your christmas lunch I definitely wouldn't blame you, you can always prepare the ingredients just for this, it's well worth it!
What are your best ways for using up christmas leftovers? Let me know in the comments below!
Christmas Frittata Recipe
6 british lion eggs
100ml of milk
half a red onion
1 large clove of garlic
6 new potatoes
4 rashers of smoked bacon
200g of brie
Boil the new potatoes until they are just soft enough for a fork to go through them. Drain and let cool for a few minutes before cutting into small chunks.
Fry or grill the bacon until crispy then set aside to cool before cutting into small strips.
Finely chop the onion and garlic and cook over a medium heat for 2-3 minutes until soft.
In a large jug or mixing bowl, whisk the eggs and milk together. Season with salt and pepper, then gently stir through the bacon, onions, garlic and potatoes.
Pour into a non stick frying pan and heat for 5-10 minutes until the egg is cooked through. Remove from the heat and top with slices of brie, then place under the grill for a further five minutes until the cheese has melted and the top of the frittata is crispy.
Top with cranberry sauce before serving.
*This post was sponsored by British Lion Eggs. All opinions are my own.