Leftover root vegetable frittata

Leftover root vegetable frittata

Leftover roasted root vegetables add tonnes of flavour and texture to a frittata. This simple recipe is very versatile – use whatever veg, cheese or herbs you have.


  • 1 tbsp olive oil
  • 250g/9oz leftover roasted root veg, such as potatoes, onions or carrots, thickly sliced
  • 1 garlic clove, crushed or ½ onion, finely sliced
  • 6 free-range eggs, beaten
  • 50g/1¾oz cheddar, gruyère or emmental, grated
  • sprig rosemary, thyme or parsley, roughly chopped (optional)
  • salt and black pepper
  • green salad, to serve