Leftover veg frittata
This is the ideal out for any leftover veg you may have – root veg and broccoli work perfectly in this dish. As long as you have some eggs, and in our opinion a good handful of cheese too, then you can whip up this delicious frittata (and reduce your food waste while you’re at it!).
Prep 5mins Cook 35mins Servs 4
Preheat the oven to 200°C, place the leftovers, eggs and cheese into an oven-proof skillet and season liberally. Mix together and place in the oven. Cook for approx. 30-35 minutes until the eggs are cooked all the way through in the centre (pierce the centre to check there is no runny egg) and the surface is a beautiful golden brown. Remove from the oven and either serve hot or chilled, perfect to cut into slices for lunch boxes or picnics.
We recommend serving this dish with a dollop of our brand new Tomato Ketchup.
150g leftover cooked veg chopped into small pieces
8 eggs beaten
200g grated cheese
Sea salt and black pepper