Frittata topped with crispy sage & zhoug
Christmas without borders
The cabbage, lentil and mushroom loaf gets a brunch makeover with this frittata topped with zhoug, a spicy coriander sauce from Yemen, and crispy sage. I’ve used goat’s cheese and mature Cheddar, but any leftover cheese will do. Simply scatter the varieties that won’t melt into the eggs and top with the ones that will.
Ingredients
(Feeds 4-6 people)
2 tbsp olive oil
1 small onion, chopped
1 tbsp chopped sage leaves, plus 8 whole sage leaves
3 handfuls of shredded cabbage, mushroom and lentil loaf
8 eggs (mixed weight)
Leftover cheese from Christmas Day, such as crumbled feta or goat’s cheese or grated cheddar
Knob of butter
2 tbsp zhoug
Salt and freshly ground pepper
Instructions
Heat the oil in a large ovenproof frying pan over a high heat. Add the onion and soften for a few minutes, mixing in the chopped sage, then stir through the leftover cabbage, mushroom and lentil loaf.
Whisk the eggs with some salt and pepper, then add the feta or goat’s cheese (if using) and pour over the pan ingredients. Mix the ingredients gently a few times to spread them evenly before it sets, then cover and cook over a low heat for 8–10 minutes until the base starts setting but the top is still wobbly.
Turn the grill on. Scatter any other leftover Christmas cheese on top of the eggs and pop under the grill for 5 minutes to melt and turn golden. Release the sides and edges with a spatula and slide on to a serving plate.
Melt the butter in the empty pan over a high pan and crisp the whole sage leaves, placing them on top of the frittata with some zhoug. Serve with crusty bread or sliced sourdough.
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