Left overs and pantry staples can produce some very tasty dinner or lunch options. Bring the taste of Spain to your dinner table with Fran’s Five-Minute Frittata.
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, finely chopped
1 peeled clove of garlic
1 zucchini, diced
1 cooked potato, diced
peas, pumpkin, capsicum, any leftover vegetables
11/2 cups of grated cheese
1/2 cup chopped parsley
salt and pepper to taste
Switch on grill
Place the olive oil and butter in a hot pan and sauté the chopped onion and whole garlic clove. When soft, stir in zucchini, potato and any other left over cooked vegetables.
Beat six eggs in a bowl, add salt and pepper to taste, then add the grated cheese and parsley.
Remove garlic clove and add the egg mixture to the pan and cook on a medium heat. Testing with a spatula when the bottom of the frittata is cooked.
Place frying pan under grill, (careful not to burn handle!) and leave for five to eight minutes until top is golden brown. You will need to keep an eye on it to make sure it doesn’t burn.
Remove from heat and check centre is cooked.
To serve, cut into wedges and serve with a green salad and some chutney.