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Bubble and squeak frittata

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Spare vegetable frittata
Spare vegetable frittata
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This recipe is a great one to make on a Monday night as a quick and simple way to use up any leftovers from yesterday’s Sunday Roast. It’s an extremely easy recipe to cook, with very little to prepare beforehand. Don’t be afraid to add any leftovers you have as this can also be a very colourful dish. It may be a little strange but add any meat and stuffing leftovers too – they work surprisingly well with this recipe!

Ingredients

  • Left over vegetables from yesterday’s Sunday Lunch (eg. Potatoes, green veg, carrots)
  • Leftover stuffing (no it doesn’t sound right but it works!)
  • 1 large onion
  • 2-3 eggs per person, beaten
  • 50g of grated Cheddar cheese
  • A knob of butter
  • Salt & pepper to season

If you’re trying to be healthier, you can reduce the amount of cheese in the frittata as well as using more of the egg white. Try using 1 whole egg and the whites of 1-2 eggs instead.

Method

  1. Add the butter to a frying pan on a medium heat. As the butter begins to melt, finely chop the onion and add to the butter.
  2. As the onion fries, roughly chop up the left over vegetables into 2 cm pieces.
  3. Once the onions are translucent, add the left over vegetables (and stuffing if you have it) and heat through.
  4. Mix half of the grated cheese in with the beaten eggs, reduce the heat and add the beaten egg mixture to the pan.
  5. Add your seasoning and let the eggs cook until nearly set.
  6. Scatter the remainder of the grated cheese over the top of the frittata under the grill until the cheese starts to turn golden brown.

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