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. 

  1. Soften the onion in the oil in an ovenproof skillet or frying pan. Add the vegetables and give everything a stir.
  2. Add a pinch of salt and pepper then pour over the eggs.
  3. Stir just twice then sprinkle over the tomatoes, if using, and the cheese.
  4. Put in an oven at 200°c for 12 minutes.
  5. Leave to rest for 5 minutes then serve.

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