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
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