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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!).


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.

Serving suggestions

We recommend serving this dish with a dollop of our brand new Tomato Ketchup.

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150g leftover cooked veg chopped into small pieces

8 eggs beaten

200g grated cheese

Sea salt and black pepper