Summer should be all about quick and easy meals that leave you with plenty of time to enjoy the outdoors. A frittata is a great way to use any leftovers for a healthy heart dish that’s ready in minutes.
Serves 6
6 eggs
1/2 cup pure cream
1/2 cup finely grated parmesan
1 tbsp olive oil
3 cups roughly chopped leftover
roast vegetables
1/3 cup frozen peas
1/2 cup sour cream
1/3 cup parsley leaves,
roughly chopped
extra-virgin olive oil, to serve
sea salt flakes and freshly
ground black pepper
Preheat a grill on medium heat. Whisk eggs, cream and parmesan in a bowl. Heat oil in a 24cm heavy-based frying pan over medium-low heat. Add cooked vegetables and peas and stir until combined and heated through. Pour egg mixture over vegetables. Cook for 10-12 minutes, or until cooked on the base and just beginning to become firm around the edge of the pan.
Place frittata under grill. Cook for 5-7 minutes or until golden and egg is cooked through. Top with sour cream, parsley and a drizzle of extra-virgin olive oil. Season with salt and pepper and serve.
