Mini mixed vegetable and potato frittatas
30 mins | Serves - 2
Whip them up to use up cooked potato and vegetable leftovers.
TIP
Cook this recipe to use up cooked potato and vegetable leftovers!
4 eggs
1 onion chopped
1 tbsp. vegetable oil
150g cooked leftover potatoes and vegetables (e.g. carrots, courgettes, peppers)
Pinch of salt
Pinch of pepper
Pinch of chilli powder
½ tsp thyme
70g grated cheese
• Crack and beat the eggs and set aside
• Fry the chopped onion in the vegetable oil in an oven proof, non-stick pan for 3 minutes (if you don’t have one then just use a normal frying pan and transfer everything into a greaseproof - lined baking tray before placing in the oven)
• Add the mixed cooked vegetables and cook for 1 more minute
• Add the salt, pepper, chilli powder and thyme
• Add the egg mixture to vegetables and mix in the grated cheese
• Place in a hot oven at 180 degrees (Gas mark 4) for around 10 minutes until the mixture is firm (again if your non-stick pan has a plastic handle transfer the mix to a greaseproof lined baking tray)
• Leave to cool slightly, turn out and cut to size
• Eat straight away or leave to cool and reheat by putting back into a hot oven for around 8 minutes, checking it is hot before eating