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.