The best thing about making breakfast frittatas is that you can pretty much throw anything in them. Odds and ends from the fridge or leftovers from the night before. The key is to show constraint and use 3-4 ingredients, otherwise it just all becomes a bit of a mush!
One of my favourite “Leftovers” frittatas is the Monday morning one, using the roast Sunday dinner remnants. Roast chicken & stuffing, sliced beef & broccoli, pork & leek, potatoes & whatever veg… it all works.
For this one it’s sausage meat stuffing, roast potatoes and a few cherry tomatoes thrown in for colour. Give it a go next Monday morning…
5 eggs [2 person frittata] or 3 eggs [1 person frittata]
left overs, in this case stuffing and roast potatoes, chopped into bit sized pieces
a few cherry tomatoes
salt & pepper
Whisk eggs in a bowl and season.
Add a knob of butter to a frying pan with a little oil to prevent it burning. When the butter starts to foam add the eggs. Turn the heat down low.
After about minute, as the frittata base is formed, sprinkle on the leftovers.
Cook the frittata over a low heat until there is just a little liquid left at the top, then place under a hot grill for 2-3 minutes.
Remove the frittata from under the grill and scatter any herbs you have to hand on top.
Serve hot, or eat later cold.