February 21, 2023


The sprout is not everybody's favourite vegetable but in this house we love them!  We even loved them before they were genetically modified (or whatever they did to them) to be less bitter.  As a child I was brought up on home grown veg and sprouts were a favourite back then.

The recipe came about because I found an unopened bag of sprouts in the fridge when Christmas was well and truly over and just fancied doing something different with them.  We enjoyed it so much that I have made it several times since then.

You could substitute broccoli,  asparagus or green beans instead.  You could, if you feel inclined, also add a teaspoon of chilli flakes to add a bit of punch.  Personally I can't take the heat so would add some herbs instead.  I also added a sliced Matteson's smoked sausage for a bit of extra flavour, which added not too many calories to each serving and was well worth it!


a good handful of sprouts, trimmed, washed and each one cut in half (unless they are already very small).

1 large leek, trimmed and finely sliced

2 peppers from a jar of roasted peppers in brine, sliced (those in oil will add more calories)

1 Matteson's light smoked sausage (or similar), thinly sliced

4-6 medium eggs (depends on the size of your dish)

a little semi skimmed milk

a tsp or two of dried herbs


Preheat the oven to 180° C / 160° fan / gas mk 6.

Cook the sprouts in boiling water for a few minutes until just tender.

Spray a frying pan with 1-cal cooking spray and cook the leeks until soft and beginning to colour.  (Alternatively, cook them in water with the sprouts.)

Spray a suitable baking tray or dish with cooking spray and tip in all the veg along with the slices of sausage.  Stir to make sure they are level and evenly distributed (so that nobody gets most of the sausage!).

Crack the eggs into a jug and add a splash of milk and salt and pepper.  Beat well and pour evenly over the filling.  Sprinkle the dried herbs over.

Bake for 25-30 minutes or until the frittata is just set.

Serve hot, warm or cold, with veg, or salad.

Serves four generously.


  1. Nice idea for what to do with sprouts. They've never been my favourite but they've never really tasted very bitter to me, which I reckon is another example of how genetics influences how we taste things. But talking of genetics, I'm sure that the improvements to sprouts has been down to really clever, old-fashioned but also heroically patient plant breeding. I could never be that patient.

    1. Sadly some fruit and vegetables now taste quite bland compared to how they used to be, which is not progress in my book. Sprouts still have a lot of flavour.