As well as eating wisely, we’re pretty waste-wise too. There’s nothing we hate more than seeing good food go in the bin. There’s always a use for leftovers – whether it’s saving/reheating for lunch tomorrow or turning them into a brand new meal – all it takes is a little prep and imagination to make your unwanted food…well, wanted again.
With all the talk today on leftovers from yesterday’s Christmas feast, we wanted to share our fail-safe frittata recipe – one of our favourite ways to use up leftover cooked veg all year round.
There’s almost no limit to the variety of veg you can throw into this but our faves include root veg (butternut squash, pumpkin, sweet potato, parnsip, carrots), broccoli, kale, spinach, green beans, peppers and courgette. And the beauty of this is that it doesn’t matter how you’ve cooked your veg – roasted, steamed, sauteed – it all works.
Serves 2 (as a main meal) or 4 (as a smaller meal/snack)
- 6 eggs (or 4 whole eggs and 2 egg whites if you’d prefer)
- 1 tbsp cottage cheese
- 1 tsp olive or vegetable oil
- 1 small onion, sliced finely
- Selection of cooked and cooled vegetables (we used leftover sweet potato, broccoli and green beans) – roughly chopped
- Salad to serve
- Whisk the eggs in a bowl with the cottage cheese, season with salt and pepper and put to one side.
- Heat a small, deep, oven-proof frying pan over a moderate heat and cook the onion in the oil for around 10 minutes until softened.
- Add the leftover vegetables to the pan and stir-fry for 3-4 minutes until heated through.
- Tip the contents of the pan into the bowl of eggs and mix quickly with a fork until combined, then tip the whole mixture back into the pan, pushing the vegetables down with a fork so that they’re covered by the egg. Make sure the veg are distributed evenly.
- Cook for around 10 minutes until the frittata feels firm and the top is almost set.
- Meanwhile, heat a grill. When the frittata has been cooking for 10 minutes, place the pan under the grill for 3-4 minutes until the top of the frittata is cooked and golden brown.
- Cut into quarters to serve. We love this served with a simple spinach and tomato salad with a drizzle of good quality balsamic vinegar.
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