Frittata

Leftovers Frittata

One of the best things about cooking a big Sunday Roast has got to be the leftovers! For some reason, everything seems to taste better the next day, even more so when you add a few extra ingredients and turn it into a whole new dish. Yesterday I cooked Braised Beef, Roast Chicken and all the trimmings for my family and it seems that no matter how many there are to be fed, there's always plenty of leftovers. Sometimes these make their way into Curries, Stews or even Salads but this time I decided to go for a Frittata fit for a King!

This can be eaten hot but is also delicious served cold with some salad.

Serves 6-8

5tbsp Extra-Virgin Olive Oil
1 Large Red Pepper (cut into strips)
1 Large Yellow Pepper (cut into strips)
1 Clove of Elephant Garlic (or 2 normal cloves) (finely chopped)
Leftovers! (I used Beef, Chicken, Roast Potatoes and Mash) (roughly chopped)
12 Eggs (beaten)
10g Freshly Grated Parmesan
Sea Salt and Freshly Ground Pepper


1. Fry the Peppers and Garlic in the Oil over a medium heat for 10 mins. If the Peppers get slightly charred on the edges all the better. Add the leftovers, season well and continue to cook for 5-7 minutes.

2. Add the beaten Eggs and stir well to ensure they've made their way to the bottom of the pan, season again and allow to cook until a crust has formed at the bottom and it has set most of the way to the top.

3. Put the Frittata under a pre-heated hot grill and allow to set on top. Sprinkle over the Parmesan and a little Pepper and place back under the grill until the cheese has melted. Cut into wedges and serve with some Salad or Crusty Bread.

Variations

This Frittata can be made with almost any leftovers so whatever you have should work! Try adding some grated Cheddar into the Egg mix to give extra richness and fresh Herbs will add a real depth of flavour.