To save veggies, even the cooked ones, even the scraps and skins, from the bin. Just add them to the egg mix, and fry it in the pan. Easy and delicious.
Serve 2 to 4
Ingredients:
Oil (olive, coconut, sunflower..)
1 onion, chopped (or none, or more if you like onions)
2 garlic cloves, crushed (or none if you don't like garlic)
6 eggs
150ml milk (nut or dairy) or ricotta, or crème fraiche (3 tbs) – or nothing if you want it to look like an omelette rather than a frittata
75gr cheese (cheddar, gruyere, feta, .. crumbled or grated)
Salt and pepper
Around 200gr of green veggies (peas, spinach, broccoli, courgettes, …). You can also add tomatoes, cooked aubergines, cooked mushrooms, … You can even use the veg peelings from carrot, beetroot, potatos, parsnip, or smoked fish, skinned and broken into bite sized pieces.
Herbs (parsley, dill, chives, thymes, oregano, whatever you have left)
Instructions:
Heat the oil in the pan (choose an ovenproof one if you want to grill the frittata at the end), add the chopped onion and crushed garlic, cook slowly for 5 min until soft
Add the vegetables and cook for a further 5 minutes - or more depending on the vegs you are adding. Stop when cooked and tender.
Whisk the eggs and milk together, stir in the herbs if using, and cheese and salt and pepper
Level out the vegs in the pan and pour the egg mixture over them
Now two options:
Either reduce the heat to low/medium, and continue to cook for 10 to 15 minutes without stirring, until the underside is cooked. You might need to add a lid for the upperside to cook. If your frittata is thick, you might also need to flip it to cook the other side: flip it onto a large plate, then slide it back into the pan and cook for a further 5 minutes. You can place the pan under the grill for about 5 minutes to get a grilled finished.
Second option is to put it in preheated over at 180 * for 20 minutes. Grill for 2 t o 3 min at the end.
Inspired from: My zero-waste kitchen, DK