Leftover greens, a wrinkly old pepper and a dodgy bit of cheese are reincarnated in this super quick and delicious frittata. I chucked in some bacon for good measure. What better way to clear all those silly little tupperwares?
Sort of like a crustless quiche, you can use pretty much anything – roast veg, potato bake, macaroni, chicken, sausage, mushrooms, peas, beans, cauliflower…whatever you have knocking about. Just make sure what you use is cooked before adding the egg and cream so you don’t have excess water being released into the frittata. Soggy ain’t cool.
Serves 4 - 6
- ½ pack of bacon or ham, diced
- 1 large red or yellow pepper, sliced into 1cm strips
- ½ pkt broccoli stems, cooked
- ½ a large onion, sliced fine
- Some chopped chives & parsley
- 150ml cream
- 150g cheese grated (or sliced)
- 6 large free-range eggs
- ½ tsp salt
- Ground black pepper
- Turn oven on to 180*C.
- Using a large oven-proof frying pan or casserole with low sides, fry the bacon, onion and pepper all together on a medium heat until softened and starting to colour – about 8 minutes.
- Whisk together the eggs, cream, herbs, salt and some ground black pepper. Pour over the bacon, peppers and onions. Sprinkle or place cheese on top and finish with the stem broccoli, pushing it down into the eggy mixture. Continue to cook on medium for about 5 minutes.
- Transfer pan to the oven for 10 minutes until just set but ever so slightly soft in the middle. Slice into wedges and serve with a crisp green salad.