Friday, 15 June 2012

Vegetable Frittata

This is such a simple dish to make.  Perfect for using up leftovers from a Sunday lunch.

Serves 4

8 eggs, beaten (add a pinch of salt and dash of pepper)
100 gm potato, peeled, boiled and diced
250 gm cooked vegetables (I used roasted vegetables (courgettes, tomatoes, shallots and peppers) but you can use boiled or steamed of your choice)
100 gm, grated cheese
1 tbsp vegetable oil
1 onion, peeled and diced
1 clove garlic, crushed

Heat the oil in a large saucepan and cook the onion until transluscent.  Add the garlic and cook for a further minute.

Add the cooked potato and vegetables and cook over a medium-low heat for a couple of minutes.

Turn on the grill.

Add the beaten eggs and stir a couple of times to ensure the vegetables are mixed up well with the eggs.

Cook on a medium heat for a few minutes until the sides start to look cooked and peel slightly from the edge of the pan.

Add the grated cheese and then transfer to the grill.

Cook until the eggs and cheese are cooked and start to turn slightly brown.

Serve with a lovely side salad of green leaves and beetroot.


No comments:

Post a Comment