About this recipe:This is such a great way to use up that bit of roasted veg that would otherwise languish in the fridge. I used feta in my frittata, but you could use a different cheese if you prefer. Similarly, I made mine with leftover roasted potato, parsnip and carrot - which worked beautifully - but do use whatever leftover veg you have.
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Method Prep:3min › Cook:10min › Ready in:13min
In a small ovenproof non-stick frying pan, heat 1 tablespoon of olive oil over medium heat. Add the roasted veg and cook until heated through, but do not allow the veg to brown.
Preheat your oven's grill to low.
Once the veg is heated through, add the beaten eggs, along with salt and pepper to taste. Stir the eggs together with the veg, then leave to allow the bottom of the frittata to set. Once you see the bottom setting, take a spatula to the edges of the pan to ensure that the frittata isn't sticking.
When the frittata starts to set around the edges, sprinkle the crumbled feta over the top. Place the pan 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. Note that I roasted my veg with fresh thyme, chopped shallot, salt and pepper. This no doubt lended flavour to the frittata!
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.
This fritata was so easy and I liked being able to use my leftovers, so often they get binned. I had a mixture of roasted parsnip, sweet potato, onion and kale. it was delicious and easy! - 20 Jan 2009