Your flexible friend … the egg!

I make no apology for repeating this recipe – frittata is the perfect way to use leftovers, worthy of a rummage in your fridge, all your favourite bits brought together. The great thing about a frittata is that you can make it as big as you like!

Frittata

Use your leftover chicken, roast potatoes and any

cooked vegetables – dice and set aside

Raid the fridge for any raw veggies. Using a large

frying pan, sauté a finely chopped onion in a drop of

rapeseed oil

Add any raw vegetables, i.e. peppers,

carrots – sliced and diced to a similar size – cook until soft

Add the cooked chicken, potatoes and cooked veggies

Whisk four eggs in a large mixing bowl, add a couple

of handfuls of grated cheese from your boxed stash and black pepper

If you're not adding chicken serve with whatever floats your boat – bacon, sausages, fried chorizo and its oil – drizzled over the top, any cold meats and a salad – roasted portobello mushrooms make a perfect veggie addition. You could use Quorn pieces instead of chicken.

If your budget doesn't run to chorizo then use a packet of smoked bacon, place the rashers on a baking tray and bake for 15 minutes – 180fan/200c/Gas 6 – turn and repeat. Set aside to cool – the bacon will be crispy – deliberately! When the bacon has cooled, break into tiny pieces, box and fridge.

Here they are :

A very handy “savoury sprinkle” over scrambled eggs, fold into mashed potatoes or add to chicken casserole – the list is endless.

Frittata is never wasted - it's perfect cold the following day as part of a lunch box – if there's any leftover – good luck with that!

leftover roasties – too good to waste

the frittata from the grill

Quick, easy and delicious. It is perfect on its own as a breakfast treat – if you prefer a brunch or a supper you could serve with, as I did, coleslaw – because I love it, or beetroot relish would definitely work well too.

Next up the method …