Serves 4
Vegetarian
2 tbsp extra virgin olive oil
1 shallot, finely diced
1 medium zucchini, coarsely grated
up to 1/2 cup of frozen peas
2 cups leftover roasted potatoes, 2cm cubes
9 eggs
1 cup grated tasty cheese
Handful of fresh herbs to serve (parsley, basil and dill are delightful options)
1. Turn your oven’s grill on, this is how we will finish the frittata. If you don’t have a grill, switch the oven to 180°C.
2. Beat the eggs in a bowl (set aside), then grate cheese (set aside separately).
3. Heat the oil in a skillet over medium heat and add the finely diced shallot. Cook until soft, then add grated zucchini, stirring occasionally until soft.
4. Add the potatoes to the heated skillet, stirring to heat through, then add the peas. Break up any chunks of frozen peas until the zucchini, potatoes and peas are evenly distributed across the pan.
5. Add the eggs, swirl until evenly distributed across the pan. Scatter cheese over the top.
6. Continue cooking on the stove for a couple of minutes to allow the base to set, before transferring the skillet to the grill and cooking for 5-10 minutes until the egg is no longer runny (you can check it with a knife).
If you are using an oven, cook for 10-15 minutes. If the top browns too quickly, cover the skillet with some foil while the frittata sets.
7. Allow the frittata to sit in the pan to cool for at least 10 minutes before you slice.
8. Serve with a sprinkle of chopped parsley on top, add some bread or salad. Season with sea salt and pepper to taste.
Recipe Adapted from Heidi Sze’s recipe for ABC Life
The peas provide prebiotic whilst the leftover roast potatoes are high in resistant starch, which works as an extra bonus for your gut bugs.
