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.
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