All you need is a few cooked leftovers and a packet of eggs to make this delicious weeknight supper.
If you've made a big roast lunch over the weekend and you have leftovers, this bacon squeak frittata is the ultimate vehicle for them. You can use literally any part of the roast that doesn't get eaten up. Scraps of chicken from a carcass, the last of the veggies and chunks of cold potato are all welcome. You can even toss in leftover gravy - it just adds more flavour. This makes a brilliant Monday night dinner, when you're feeling like the next weekend is a long way off.
This recipe is part of our cheap family meals collection – under £1 a head
Ingredients
- 200g (7oz) lardons or thick bacon rashers, chopped
- 1 tbsp oil
- 1 onion, roughly chopped
- 1 parsnip, peeled, chopped and cooked
- 1 carrot, peeled, chopped and cooked
- 100g (4oz) spring greens, shredded and lightly cooked
- 1 potato, peeled, chopped and cooked
- 6 eggs
WEIGHT CONVERTER
Method
- Heat the oil in a large, non-stick frying pan and then cook the bacon lardons and onion for 2-3 minutes until they are just turning golden brown.
- Add the cooked vegetables to the pan and heat through. Meanwhile, beat together the eggs. Pour the egg mixture over the vegetables and cook for 2-3 minutes until just set.
- Finish by cooking under a pre-heated grill until the mixture is golden brown, crispy and completely set. Serve the frittata sliced into thick wedges with additional vegetables or salad.
Top tip for making bacon squeak frittata
This frittata is equally tasty served cold so is great for kids' lunchboxes or picnics.
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
-
Chicken pittas
Jazz up your kids' lunch times by preparing these healthy chicken pittas. Full of flavour but only 62 cals per serving, they're perfect for lunchboxes or a weekend treat
By Jessica Dady Published
-
Pork pittas
Freshly made pork meatballs infused with coriander and cumin. Pocketed in soft, wholemeal pitta bread with homemade mango and pomegranate salsa.
By Jessica Dady Published
-
Crushed potato salad
Forget shop bought potato salad or mayo-laiden calorie traps - this continental crushed potato salad recipe is quick, easy and packed with flavour.
By Sue McMahon Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Why George, Charlotte and Louis won’t be joining the rest of the family for Christmas dinner
He'll be sat at a different table from King Charles and senior Royals...
By Adam England Published