Most of my leftover vegetables end up in soup but summer veg such as courgettes, peppers, tomatoes and the odd few roast potatoes usually end up in a frittata. It’s such a waste not to use them up and with the added eggs it makes an economical and healthy meal. Frittata is such an easy dish to make and can be served hot or cold for a meal or as part of a packed lunch.
A few uncooked tomatoes, a few olives and mozzarella balls also made it into the frittata, all helping to pack in some extra flavour. Some edible flowers and herbs were also added as I’ve been growing lots of herbs in my own garden and I’ve successfully grown quite a few edible flower plants this year. The leftover vegetables had originally been cooked in olive oil and flavoured with lemon thyme, rosemary and basil. The flowers add a nice peppery kick and also give a bright summer feel to the frittata.
The recipe can be easily varied with different herbs or vegetable and will also work if cooked on the hob.
- 1 tbsp olive or rapeseed oil
- 6 cherry tomatoes
- 5 cold roasted new potatoes
- approxiametely 250g leftover vegetables - onion, tomatoes, pepper, mangetout - or whatever veg you have.
- 6 large eggs
- 50 ml Creme Fraiche - half fat if preferred
- few leftover olives
- leftover Mozzarella balls Any cheese will work, particularly Parmesan or cheddar.
- 1 Calendula Flower
- 6 nasturtium flowers Keep the leaves for serving
- 2 tbsp freshly chopped herbs and extra for serving. any summer herbs will work. I used parsley
- Salt and fres
- Pre Heat the oven to 190C/170fan Gas 5. Heat the oil in a 10" oven proof pan and saute the uncooked tomatoes and sliced potatoes for 1 minute. Add the remainder of the cooked vegetables and allow to heat through.
- Meanwhile, whisk the eggs and creme fraiche together in a large bowl. seaon with salt and freshly ground black pepper.
- Make sure the sides of the pan are coated with the oil and add the egg mixture to the pan. Cook for approximately 5 minutes and then add the mozzarella, olives, and scatter over the calendula petals and nasturtium leaves.
- Transfer to the oven and bake for approximately 30-35 minutes until the frittata is firm to touch and slightly puffed up.
- To serve - Top with nasturtium flowers and chopped nasturtium leaves and serve with a salad of salad and nasturtium leaves.
I’m adding this post to the Credit Crunch Munch by Camilla at Fab Food 4 All and Helen at Fuss Free Flavours , hosted this month by Charlene at Food Glorious Food