Thursday, 3 April 2008


This frittata is a changeable frugal feast – very frugal, because, to a certain extent, you can change the ingredients to match whatever you have and make good use of leftover vegetables. You can also hide veg in it so the kids don’t notice what they’re eating! It’s also a good way to use reduced veg bargains from the supermarket.
Serves 4
Takes 10 mins to prepare and 25 mins to cook.

1 large chopped onion
2 crushed garlic cloves
2 tbsp oil
100g* chopped cooked carrots
100g* chopped cooked potatoes
100g* chopped cooked parsnips
100g* frozen peas (cooked)
100g* frozen sweetcorn (cooked)
100*g frozen green beans (cooked)
6 large eggs
A pinch of dried chilli flakes
Ground black pepper
50g grated cheddar** cheese
100 g cooked chicken, ham or turkey (optional)

* this is a guideline – use whatever you have left over and/or supplement with frozen veg to make up to the same weight.
** Any grateable cheese that you like is fine, or use up different left over cheeses grated together.

1. Fry the onion and garlic in the oil in a large, non-stick frying pan for 5 minutes until translucent and slightly golden.
2. Stir in the vegetables (and meat if using) and sauté over a medium heat for 5 minutes, until hot through.
3. Beat the eggs with the ground black pepper and chilli flakes. Pour over the vegetable mixture in the frying pan and cook, stirring for 30 seconds. Level the surface of the mixture then continue to cook over a low heat for around 6-8 minutes – check that the base is golden brown.
4. Sprinkle the cheese over the top, then cook under a hot grill until the cheese is bubbling and starting to go slightly golden.
5. Cool slightly then cut into 4 wedges and serve with salad and crusty bread if you like.

More Frugal Recipes!

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