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Leftovers Recipe – Frittata

Posted in Food waste
On 29 Jun 2017
By Jas Bagri

Wondering what to do with all that leftover veg from the weekend? For an easy, mid-week meal, try throwing it all into this healthy (and delicious!) frittata.

You can get creative depending on the variety of leftover food you have – this recipe uses onion, pepper, spinach and ham, but we’ve suggested some other combinations too!

Time required: 10 minutes prep, 40 minutes in the oven

 

Ingredients

  • 6 medium eggs
  • 100ml milk (or use single cream for a richer flavour)
  • 50g cheddar cheese
  • 15g parmesan, finely grated
  • A handful of mushrooms
  • Salt & pepper
  • 1 red pepper
  • 2 handfuls of spinach
  • 75g cooked ham
  • Oregano
  • Salad (to serve)

 

Method

  1. Heat the oven to 190C/170C fan/gas 5 and line a roasting tin with a sheet of baking parchment.
  2. Chop up your leftover vegetables (and meat if you’re using any). In this recipe we’ve used red pepper, spinach, mushrooms and cooked ham.
  3. Beat the eggs in a jug. Stir in the milk and add salt and pepper.
  4. Add your chopped up leftovers to the egg mixture and stir until combined.
  5. Tip the contents of the jug into the roasting tin.
  6. Grate the cheddar cheese on top of the mixture, and sprinkle on some parmesan for extra flavour. Top with a pinch of oregano.
  7. Place into the oven and leave for 40 minutes until the mixture has completely set.
  8. Cut into wedges and serve hot or cold.

This recipe will keep for 3 days in the fridge.

Tip!

If you don’t have ham or cheddar cheese, other good combinations of leftover ingredients include:

  • Goat’s cheese, red pepper, beetroot & mushroom
  • Leek, bacon and ricotta
  • Prosciutto, asparagus & parmesan

About the author

image of jas bagri

Jas Bagri

Jas is part of Biffa’s digital team, writing a diverse range of content on a number on industry topics. Jas’s favourite subject to write about is recycling, so look out for her handy tips coming your way!