Leftovers are usually the best bit of a meal, if you use them well. A frittata is a really tasty and interesting way to use up cooked veg, leftover roast meats, salad veg or almost anything!
Essentially a posh omelette, a frittata should hold its shape from the pan and have a topping of melted cheese. There are so many combinations, with or without meat, that you should have plenty of fun experimenting.
In the fridge, I had: some bacon, cold roast potatoes, cooked courgettes, red pepper and a few types of cheese, so that is what was used. You are not likely to have these exact ingredients, or it would be strange if you did, so mix it up and put anything in there.
First, prepare your eggs. I use 6 whole eggs with some flavourings, in this case parmesan, parsley and chives. Feel free to add spring onions, Worcestershire sauce, any soft herbs, truffle oil or whatever your imagination can muster up.
Now, fry up the chopped bacon then add the peppers when the bacon is browned. I then put in the cooked courgettes and cold potatoes and mixed them all up. I add a few knobs of butter at this point, to make sure it doesn’t stick to the pan. Turn the heat down and add the eggs. Mix well to combine the ingredients but then leave it alone to form the shape. Give the pan a jiggle here and there to make sure it is taking shape and not sticking. When the eggs are almost cooked in the middle, put it under a hot grill. Sprinkle over some grated cheese, or just put slices of cheese over the top and put back under the grill to melt the cheese. If all goes well, you should be able to slide the finished frittata out onto a plate and allow to cool for a few minutes.
Slice up and serve with salad, or toast, or even those left-over baked beans. Enjoy!
