Name: Leftover vegetable frittata
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 50 gram butter; 2 onions, chopped; 3 cup vegetables - such as broccoli, asparagus and orange kumara, all chopped fine; salt and pepper; 4 eggs; 4 tablespoon cream or milk; 1/4 cup grated Parmesan cheese

Leftover vegetable frittata

A homemade frittata can be a thing of beauty. It is also a great way to use up any left over vegetables from the night before. This Nici Wickes recipe is great cut into wedges and served for lunch

Ingredients

50 gram butter

2 onions, chopped

3 cup vegetables – such as broccoli, asparagus and orange kumara, all chopped fine

salt and pepper

4 eggs

4 tablespoon cream or milk

1/4 cup grated Parmesan cheese

Method

1.Preheat oven to 180ºC.

2.Melt the butter in a large heavy-based frying pan, add the onions and cook gently until translucent –about 10 minutes.

3.Add the vegetables, season well with salt and pepper, then cook, stirring, for 10 minutes or until just tender.

4.Preheat the grill. Beat together the eggs and cream, then pour over the vegetable mixture.

5.Cook gently until the egg begins to cook at the edges, then sprinkle over the Parmesan and grill for 8-10 minutes until the egg is set. Cut into wedges and serve.

Serves 6 for lunch. – Feel free to load your frittata up with loads of summery herbs too – try flat leaf parsley and torn basil in the egg mix – as well as for garnish as they are real flavour bursts. – Always cook frittata gently as the eggs have a tendency to split and become curdled and watery (a process called “syneresis”) if cooked too high or for too long.

Note

Nici Wickes

Ingredients

Method

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