Anything-goes frittata

This frittata recipe is super flexible. You can use just about anything that's leftover in the fridge.

Each serving provides 337 kcal, 21g protein, 15g carbohydrates (of which 5g sugars), 21g fat (of which 7g saturates), 4.5g fibre and 1g salt.

By Dr Rupy Aujla

From Cooking in the Doctor's Kitchen

Shopping list

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Dietary

 

Vegetarian

Ingredients

• 2 tbsp extra virgin olive oil
• 100g/3½oz cooked sweet potato, cut into small chunks
• 175g/6oz (around 3) cooked new potatoes, cut into small chunks
• 100g/3½oz (¼ head) broccoli, stem sliced and remainder cut into small florets
• ½ red pepper, seeds removed, cut into small chunks
• 1 leek, cut into chunks
• handful (50g/1¾oz) frozen peas
• 1 red or green chilli, finely chopped (deseed first if you like)
• 100g/3½oz feta, roughly broken
• 6 large free-range eggs
• sea salt and freshly ground black pepper
• green salad leaves, to serve

Method

1. Heat the oil in a medium non-stick frying pan (ideally ovenproof) and gently fry the sweet potato, new potatoes, broccoli, pepper and leek for 5–7 minutes, or until the potatoes are lightly browned and the other vegetables are just tender, stirring regularly. Stir in the peas, chilli and feta.
2. Break the eggs into a bowl and add a good pinch of salt and lots of black pepper. Beat well using a large metal whisk. Pour the eggs into the pan and give it a little shake, so they run down between all the vegetables.
3. Cook the frittata over a gentle heat for 5 minutes without stirring, or until the egg is almost set. Meanwhile, preheat the grill to high. Place the frittata under the hot grill for 3–4 minutes, or until set.
4. Loosen the sides of the frittata and slide onto a board. Cut into wedges and serve with a green leafy salad.