Any of: Carrots, peas, mushrooms, peppers, tomatoes, sliced or cubed
1 tablespoon of Olive Oil
6 free-range eggs, beaten
1 garlic clove
50g cheddar, grated
Optional chopped herbs
Salt + Pepper
Veg Portions / Serving:
1
Share:
Let every bit of veg left on your plate after a meal be the beginning of the next meal! There is no reason for uneaten vegetables to land in the bin with this fantastic Happy Scraps Frittata. Save waste, save money, eat more veg.
Method:
Heat the olive oil in an oven-proof frying pan + add the cubes of leftover roasted veggies. Turn on the grill to medium.
Add half the grated cheese to the beaten egg and carefully pour into the pan of vegetables. Turn down the heat to low.
After 5 minutes sprinkle the remaining cheese on the top of the pan.
Pop the pan under the grill for a further 5 minutes. Keep and eye on it to stop the topping from burning.
When it is cooked through (solid, not wobbly), remove from the grill. When the pan is cool, tip the frittata onto a plate and cut into wedges.
Kids in the kitchen:
Get kids cutting soft veg like mushrooms. Let them help you with choosing which veg to use up. They can also crack and beat the eggs with a little help, and add the cheese to them!
Claire Wright
Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.
