Sometimes you open the fridge and think, what am I going to make with these odds and ends I have leftover. Well, how about this quick and tasty frittata? (Note: eggs will have to be one of those things in that fridge). Take any veg you have at the bottom of the draw, any little bits of cheese leftover; parmesan, cheddar and feta will all work, combine with some freezer staples and whip up this healthy midweek supper. If you’ve never thought about frozen spinach now’s the time to start, it comes in handy portioned balls, keeps for ages and can be added easily to soups, stews, or pasta dishes. I have a great little omelette pan for one that works perfectly for this recipe for one.
Ingredients
Serves 1
3 spring onions (or any other leftover veg)
1 clove garlic
1 portion frozen spinach
handful frozen peas
3 eggs
30g cheese (feta/parmesan)
Instructions
- Preheat oven to 200℃
- Beat the eggs and season with salt and pepper.
- Fry onion and garlic in a little olive oil until softened.
- Add the frozen spinach and peas and break up the spinach if still frozen.
- Add the eggs to the vegetables, cook for a few minutes until the egg is set underneath but still a little runny on top, top with the grated cheese, then bake in the hot for 5 minutes or until the egg is set.
- I like to serve with toasted sourdough bread rubbed with olive oil and garlic.
Suggestions for leftovers
With handy frozen peas and spinach, there are little fresh leftovers!
