Ingredients
- 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
Servings:
Instructions
- 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.
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