2 tbsp olive oil
200g leftover vegetables (carrots, zucchini ideal)
200g leftover Turkey and Ham if available
300g leftover roast or boiled potato, diced
6 large eggs
100g grated cheddar
Serves - 4
Heat the olive oil in a medium non-stick frying pan with a metal handle that can go into the oven.
Add the vegetables,ham, turkey and potatoes and fry over a high heat to re-heat – try not to stir too much or you’ll break up the potatoes too much.
Meanwhile, beat the eggs in a large bowl with plenty of salt and pepper. Heat the grill.
Pour in the egg mixture and leave to cook undisturbed over a gentle heat for 8 mins until firmly set underneath but not set on top.
Put under the grill for a few mins until the top is set , then top with cheese and place back under the grill and continue to cook until just golden.
If you don’t have a pan that’s suitable, then carefully slide the frittata out of the pan onto a baking sheet instead to grill.
Recipe adapted from: Good Food