As a New Year’s resolution I have been trying to be better at using up leftovers. One of the more successful results is the frittata.
This one started off with softening some onion in butter in a non-stick frying pan. To this was added sliced corgettes, skinned chopped tomatos and some diced leftover ham. After cooking for about 5 minutes I added 6 beaten eggs seasoned well with salt and freshly ground pepper and mixed with a tablespoon of extra thick double cream that I had found lurking in the fridge. When the egg mixture had cooked on the hob for about 10 minutes (without stirring) and the underside was a golden colour, I popped the pan under a hot grill for another 5 minutes until the top was golden too.
Sliced and served with a green salad this tasted great and made me feel very smug about using up the leftovers.