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.