If, like me, you hate food waste, then this simple Fridge Forage Frittata recipe is perfect for using whatever leftover vegetables and herbs you have got that are going stale in your fridge. The trick is to find some good quality fresh eggs. Some people add milk to their mixture but I prefer the wholesome goodness of eggs on their own. You can add a variety of fillings like bacon, chorizo, butternut squash, peas, kale etc. If you have some leftover roast veg, they work great too.
This recipe of Fridge Forage Frittata is my take on this Italian staple with a curry flavour twist.
Ingredients (makes for two people)
5-6 large eggs, mixed in a bowl and seasoned
1 small finely chopped red or white onion
1-2 cloves garlic chopped
1 red chilli deseeded and chopped
1 medium potato, parboiled and cut into cubes
1 medium courgette, chopped or sliced
Several cubes of feta
A handful of spinach leaves or frozen spinach (defrosted)
handful of fresh herbs – coriander/parsley
Dash of goat butter
1 teaspoon garlic powder
1 teaspoon medium curry powder
In an oven-proof frying pan, heat some oil. Once hot, add the chopped onions.
Add the chopped chilli and garlic until they soften.
Add the sliced courgette and cook down until they gain some colour.
Add the spices and season with salt and pepper.
Add the potatoes and gently mix for 1-2 minutes.
Add the defrosted spinach and any green herbs you have.
At this point, I like adding some goat butter to moisten the veg and add some flavour. You can use normal butter as well. After all, butter makes everything better!
Finally, pour the egg mixture on top, making sure it covers all of the vegetables. Sprinkle some feta on top (or if you prefer, add them to your eggy mixture to ensure an even spread).
Finish with some freshly ground pepper and chilli flakes.
Put the pan in a preheated oven (170 degrees fan) for 20-30 minutes or until cooked.
Enjoy! Best served warm with a fresh green salad and garlic ciabatta/savoury muffins.