Ingredients
- 6 large eggs
- 50 ml cream double or single cream or replace with milk.
- leftover sausages wrapped in bacon chopped
- leftover stuffing meat
- handful chopped herbs parsley & thyme work well or use a tsp of dried herbs.
- Salt and freshly ground black pepper
Servings:
Instructions
- Pre heat the oven to 190C/170C fan Gas 5 Grease a small rectangle baking tin.
- Whisk the eggs and the cream together. Add the chopped herbs and season with salt and pepper.
- Add the leftover meat to the baking tin and pour over the eggs.
- Bake for 30-35 until cooked through. The frittata will be firm to touch and slightly puffed up.
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