This easy frittata - made up of leftover roasted vegetables and feta - is cooked on the hotplate then finished up under the grill. A great way to use up any leftover vegetables - or any leftovers - for a quick lunch or dinner.
1 tablespoon olive oil
200g leftover roasted vegetables (see footnote)
4 eggs, beaten
salt and pepper to taste
100g feta cheese, crumbled
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
In a small ovenproof non-stick frying pan, heat 1 tablespoon of olive oil over medium heat. Add the roasted vegetables and cook until heated through, but do not allow them to brown.
Preheat the grill to low.
Once the veggies are heated through, add the beaten eggs, along with salt and pepper to taste. Stir the eggs together with the veggies, then let them cook so the bottom of the frittata can set. Once you see the bottom setting, run a knife or spatula around the edges of the pan to check the frittata isn't sticking.
When the frittata starts to set around the edges, sprinkle the crumbled feta over the top. Place the frypan under the grill for 5 to 10 minutes, until the frittata is fully set and the edges slightly browned. Serve immediately.
I used probably the equivalent of half a medium parsnip that had been roasted sliced, 3 baby red potatoes that had been quartered and half a carrot that had been sliced. In all it was maybe 200g of veg - though you can use more or less according to what you have. The veggies had been roasted in the first place with thyme, onions, salt and pepper.
The trick for a perfect frittata is to cook over a medium to low heat and allow the mixture to set slowly without stirring. Stirring once the egg has begun to set will break the mixture apart. Too high a heat will burn the base before the egg is set sufficiently to finish under the grill.