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?
Leftover Roast Frittata (Serves 4)
2 tsp oil
2 cups roast vegetables, cut into 2cm-5cm chunks
4 eggs, beaten
1 sprig thyme
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.