FritattaVegetable frittata

This is a very good recipe for using up veggies in the fridge. It’s great served cold and cut into wedges for packed lunches or served warm with green salad.

Serves 4


  • 6 eggs
  • 2/3 tbsps of sunflower oil
  • 1 onion finely chopped
  • 2/3 cooked potatoes thinly sliced
  • 1 cup of any cooked sliced veg/frozen peas
  • Salt and pepper
  • 200g of grated cheese


  1. Heat the oil and onion over a low heat, cook until soft.
  2. Add the veg/peas and sliced potatoes, cook for 2 minutes.
  3. Lightly beat the eggs and season with salt and pepper.
  4. Pour over the vegetables and then sprinkle over with cheese.
  5. Cook until the frittata is set.
  6. Serve hot or cold.

Recipe by chef Carmela Tomkins

See also

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