Leftovers frittata

  • Serves: 3
  • Prep: 10 mins
  • Cook: 25 mins


  • 400g mixed leftover roasted veg (see tip)
  • 6 medium British Lion eggs, beaten
  • 1tbsp sunflower oil
  • 125g frozen peas, thawed
  • 4tbsp pesto from a jar


1. Heat the oven to 190C/170C (Fan)/gas mark 5. Heat oil in a medium, non-stick frying pan. Add the leftover veg and cook over a medium heat for 3 minutes until heated through.

2. Add the peas and egg, season well and cook, stirring for 1 minute until the eggs are starting to set. Remove from the heat and dollop small spoonfuls of the pesto on top. Bake for about 15-20 minutes until just set in the middle. Leave for 5 minutes before slicing. 

3. Serve with extra pesto drizzle or salad.

Cooks tips

If you have no leftover veg, dice 1 large carrot, 1 large parsnip and 1 potato. Toss with oil and roast for 30 minutes at 220C/gas mark 7.

Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
441 19.9g 24.1g 30.3g 7.6g 0.9g

Click on the stars to rate this recipe:

3.2 / 5 rating (5 votes)

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