A frittata is hands down my favourite way to use up leftovers ... not only are they really tasty, but you can serve them for breakfast, lunch and dinner. And all the times in between! They are delicious cold and you can cut the slices as little or as large as you like, making them perfect for lunchboxes, afternoon snacks, picnics, long car trips or finger food with drinks. In the spirit of ‘waste not’ I urge you not to throw your egg shells in the rubbish. They contain so many precious nutrients and it’s a terrible shame for these to simply rot in landfill. Compost them instead, and use the nutrients to grow more food. Even a small worm farm in the corner of the garage makes a difference.
Serves 5
+ vegetarian (option)
+ quick fix
Ingredients
Ready-to-eat leftovers (Steamed or Roasted pumpkin,
Steamed broccoli, Beans or Asparagus, Sautéed mushrooms,
Tofu, Shredded chicken, Steak, sausages, Meatballs,
Rissoles, Shredded lamb, Salami, Olives)
Eggs
Cream
Salt (Flavour bomb salt or Fine salt)
Cheese, grated or crumbled (Blue, Feta, Mozzarella, Tasty,
Method
This recipe can be found on page 175 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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