Prep time:
Cooking time: 12 minutes
Total time:
Serves: 4
1tbsp olive oil
400g Roughly cooked root veg – squash, sweet potatoes, regular potatoes, carrots, swede
1 onion chopped
6 eggs beaten
100g spinach, kale, cabbage – cooked or raw
100g frozen peas (optional)
50g grated cheese or crumbled feta
50g sun dried tomatoes from a jar, or halved fresh tomatoes (optional)
Frittatas are great served warm or cold.
This frittata can be made with any leftover cooked veggies, or any that need using up from the fridge drawer. I used butternut squash and kale but sweet potato, regular potatoes (roasted or boiled), spinach, peas, broccoli… really, any vegetables will work. If you have cheese, add that on top too.
You may also like
Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Pan fried king scallops with minted pea purée & crispy Parma ham
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Lemon meringue gâteau
Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...