Our bubble and squeak frittata recipe makes a delicious brunch in three simple steps and is perfect for using up leftover cooked vegetables.
Our bubble and squeak frittata is infused with Shichimi Togarashi, one of our favorite seasonings. It’s a Japanese spice mix containing chilli, seeds (usually sesame), and seaweed. It’s quite spicy so can be omitted if you’re not a fan of hot food. This recipe serves four but you can be flexible with quantities and work with the vegetables and leftovers you have.
- 10g unsalted butter
- 600g leftover cooked veg such as potatoes, sprouts, parsnips carrots, cut into bite sized pieces
- 75g cooked whole chestnuts, crumbled
- 4 eggs beaten
- 1/2tsp Shichimi Togarashi, japanese spice mix
Melt the butter in the skillet. Fry the veggies with the chestnuts and Shichimi Togarashi.
Once golden pour over the eggs, cook over a medium heat on the hob for 8 mins.
Heat the grill, place the pan in the middle of the oven for 5 mins until set and golden.
Top tips for making bubble and squeak frittata:
- Ensure the pan you are using is suitable for use on the hob and under the grill
- Use fresh and dried herbs or chillis to inject extra flavour into your frittata.
- If you're a meat-eater try mixing in cooked bacon, chorizo, or ham with the cooked vegetables
- You can sprinkle the frittata with cheese if liked, cheddar is a great versatile option but you can experiment with your favourites and match them to the vegetables you are using
What is bubble and squeak made of?
Traditionally bubble and squeak is made using leftover mashed potatoes and cabbage. It originates from Ireland but has since transformed into a go-to dish for many for using up leftovers to create a delicious breakfast or brunch. If you've never cooked the original before, try our classic bubble and squeak recipe.