Ingredients
- 1 teaspoon butter.
- teaspoon olive oil.
- 12 eggs.
- 1 medium sweet potato, peeled and sliced 5mm thick.
- 1 medium onion, finely diced.
- 2 cups leftover or limp looking veg, chopped (eg mushrooms, broccolini, zucchini).
- 1/4 cup dill, leaves roughly chopped.
- 1/4 cup frozen peas, defrosted.
- 1/2 cup full-fat milk.
- 40 g Parmesan cheese, grated.
- sea salt and pepper, to season.
Directions
- 1. Add butter and oil to a medium sized frying pan. When sizzling, add sweet potato and onion. Cook for five minutes until softened.
2. Add remaining veggies and cook until soft.
3. Meanwhile, beat eggs vigorously until light and frothy. Add milk and stir through herbs, cheese and season with salt and pepper generously.
4. Pour the egg mixture over veggies. Lower the heat and cook for five minutes or so. Pull the edges of the frittata away from the pan and tilt the eggy mixture out to the sides - this will cook more of the mixture quickly.
5. Once the underside looks golden brown, place frying pan under a hot grill and cook until the top is golden.
6. Remove pan from the grill, pop a plate over the top and flip the frittata out.
7. You can either serve hot, or pop onto a wire cooling tray for later.
Make this throw-together recipe using the scraps in your fridge. Don't have dill? Use coriander. Don't have sweet potato? Use carrot! This frittata recipe will work no matter what ingredients you use.
Ingredients
- 1 teaspoon butter.
- teaspoon olive oil.
- 12 eggs.
- 1 medium sweet potato, peeled and sliced 5mm thick.
- 1 medium onion, finely diced.
- 2 cups leftover or limp looking veg, chopped (eg mushrooms, broccolini, zucchini).
- 1/4 cup dill, leaves roughly chopped.
- 1/4 cup frozen peas, defrosted.
- 1/2 cup full-fat milk.
- 40 g Parmesan cheese, grated.
- sea salt and pepper, to season.
Directions
- 1. Add butter and oil to a medium sized frying pan. When sizzling, add sweet potato and onion. Cook for five minutes until softened.
2. Add remaining veggies and cook until soft.
3. Meanwhile, beat eggs vigorously until light and frothy. Add milk and stir through herbs, cheese and season with salt and pepper generously.
4. Pour the egg mixture over veggies. Lower the heat and cook for five minutes or so. Pull the edges of the frittata away from the pan and tilt the eggy mixture out to the sides - this will cook more of the mixture quickly.
5. Once the underside looks golden brown, place frying pan under a hot grill and cook until the top is golden.
6. Remove pan from the grill, pop a plate over the top and flip the frittata out.
7. You can either serve hot, or pop onto a wire cooling tray for later.