Leftover root vegetable frittata
Leftover roasted root vegetables add tonnes of flavour and texture to a frittata. This simple recipe is very versatile – use whatever veg, cheese or herbs you have.
Ingredients
- 1 tbsp olive oil
- 250g/9oz leftover roasted root veg, such as potatoes, onions or carrots, thickly sliced
- 1 garlic clove, crushed or ½ onion, finely sliced
- 6 free-range eggs, beaten
- 50g/1¾oz cheddar, gruyère or emmental, grated
- sprig rosemary, thyme or parsley, roughly chopped (optional)
- salt and black pepper
- green salad, to serve
Method
Heat the oil in a medium, ovenproof, non-stick frying pan over a medium heat. Add the leftover vegetables and fry for a few minutes until starting to crisp, then add the garlic (or onion if using) and season with black pepper and a little salt.
Preheat the grill to medium-high.
Mix the eggs and grated cheese together with the herbs, if using, then pour over the vegetables. Reduce the heat and leave to set, without stirring, for about 5 minutes.
Put the frying pan under the grill and cook for 3–5 minutes until firm but not too dry. Turn onto a board or plate, cut into wedges and serve with a green salad.
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