Leftover Brussels Sprout and Pea Frittata

Leftover Brussels Sprout and Pea Frittata

A perfect way to use up leftover vegetables!

Prep time:
5 minutes
Cooking time:
25 minutes


  • 140g cooked Brussels Sprouts, cut in half
  • 50g cooked or frozen peas
  • 180g firm tofu, cubed
  • 2 tbsps soya milk
  • 1/2 tsp turmeric
  • 1 1/2 tsp corn flour
  • 30g plant-based cheddar style cheese
  • freshly ground black pepper
  • rapeseed oil spray


  • Pre-heat a non-stick frying pan. Add a couple of sprays of the rapeseed oil and add the Brussels sprouts and peas and fry for 1-2 minutes until lightly coloured, seasoning well with the black pepper.
  • Place the tofu, soya milk, turmeric and cornflour into a blender and blitz until smooth. Pour the mixture into the frying pan and sprinkle over the grated cheese. Reduce the heat and cook gently until the frittata has just set.
  • Serve hot or cold

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