Bubble and squeak frittata with crumbled feta and olives

Name: Bubble and squeak frittata with crumbled feta and olives
Ingredients: 175 g savoy cabbage, leaves chopped; 400 g waxy potatoes, peeled and cut into small 1 cm dice; 12 free-range eggs; 150 ml full-fat milk; 1 teaspoon chopped fresh rosemary (plus a little for garnishing); 25 g unsalted butter; 2 tablespoons olive oil; ½ garlic clove, crushed; 100 g Creek feta cheese, crumbled; 12 black olives, stoned and roughly chopped; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

For this dish be sure to use good firm waxy potatoes, like Charlottes or Juliettes, which are not only great tasting, but hold their shape during cooking too. This is a great lunch dish served with a simple salad or for a hearty brunch or breakfast treat. Make this recipe as one large dish or four smaller individual ones.

Ingredients

400 g waxy potatoes, peeled and cut into small 1 cm dice
175 g savoy cabbage, leaves chopped
12

Brunch
Main course
Lunch
Breakfast
Vegetarian
Gluten-free

Method

Preheat the oven to 180°C/350°F/gas mark 4. Cook the potatoes and cabbage in separate pans of boiling water for 20-25 minutes until just cooked, then drain them well and dry them both.

Beat the eggs and milk in a bowl with the rosemary and a little salt and pepper.

Plac