Leftover Roast Frittata

My biggest dislike in the kitchen is throwing out spoiled food. Thinking up easy ways of using up leftovers has therefore become a bit of a hobby of mine. My only rule with repurposing leftovers is that it must not require many new ingredients or else you end up with MORE leftovers. 

We almost always have flour, noodles and stock in the kitchen so many of our left over dishes end up in fried noodles, mixed soups and pizza 

A lot of these dishes can be a bit heavy and I found myself wanting to repurpose the leftovers from the previous nights' roast into something light for brunch. We had just received a carton of eggs from our uncle's chickens so a frittata seemed like a natural choice.

Following the golden rule, the only extra ingredients this required was 4 eggs, some oil and some thyme. You can also use the time the frittata is baking in the oven to make some cool smoothies or a nice cup of tea.

What do you make with your leftovers?

Happy brunching!

Leftover Roast Frittata (Serves 4)

Ingredients

2 tsp oil 
2 cups roast vegetables, cut into 2cm-5cm chunks
4 eggs, beaten
1 sprig thyme

Method:

1. Preheat oven to 200°C (390°F).
2. Heat oil in an ovenproof pan on medium heat.
3. Spread roast vegetables evenly in the pan and stir around for 2 minutes until they have crisped up a little.
4. Pour the beaten eggs into the pan and let it sit for about 2 minutes.
5. Sprinkle thyme over the top and place the pan in the oven for 10 minutes or until the egg has puffed up and is no longer runny.
6. Serve.