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.
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
Used different ingredients. I added some fresh chopepd herbs to the fritata as my roasted veg didn't have any - 28 Jan 2009
A real time and money saver. My leftover veg included regular potatoes, onion, parsnip and cauliflower. We had this for dinner with oven chips - nice and easy. Thanks for a great recipe - 28 Jan 2009