- 150g sprouts – Leftover
- 1 slice bread
- 2 large eggs
- 1 garlic clove
- Chili flakes
- Black pepper
- 20ml whole milk
- 50g onion
Total spend: £0
Halve the sprout buttons, chop the onion and press the garlic. Cut the bread in small chunks.
In a bowl, crack both eggs, add salt pepper, chili, milk and black pepper. Whisk and adjust seasoning if necessary.
Heat the frying pan and add 3 table spoons of vegetable oil. Let the oil heat up and fry the onion and the sprouts for 2 minutes, then bread and the beaten eggs.
Stir to mix egg, sprouts and onions, then level the content of the pan so the whole surface of the pan is covered. Leave to fry for 3 minutes, shaking the pan from time to time so the egg won’t stick to the bottom.
After 3 minutes, flip the frittata and leave to cook through for 3 minutes.
I just added bread for consistency, but if you’ve got leftovers roast potatoes, Swede or parsnips, use them instead of bread.
It is ready to serve and enjoy!