Love your leftovers Fritata and Summer Slaw
Knife, chopping board, non stick frying pan (or silicone muffin tray) Large salad bowl, clean jam jar with lid for dressing.
Prep your fillings (chop into bite size chunks)
Whisk eggs, add a little salt and pepper
Put frying pan on medium heat and add 1 tbsp olive oil
If using potatoes, or mushrooms, fry these in the oil first for a few minutes
Add whisked eggs to the pan
Evenly distribute ingredients over the eggs, finally the cheese.
To evenly cook the egg, run a spatula around the edge of the fritatta, whist tilting pan, to loosten, and allow uncooked egg to seep behind.
Finally place the fritatta under a hot grill to brown off the top.
Remove and allow to cool slightly, whilst you prep the slaw.
Finely slice the cabbage, grate the carrots, chop spring onions, break nuts in half, chop herbs.
Add to a large bowl
Prepare dressing, adding all ingredients to a jam jar with lid and shake to combine. Taste and adjust flavours if necessary.
Pour over the slaw and stir to combine well.
8 Eggs (or if making vegan version, you can use gram flour and water mix)
100g Cheese (feta/ mozarella) optional
Filling of your choice - some ideas:
4 cherry tomatoes
1 cup leftover potatoes (cooked and cooled)
1 cup broccoli/ green beans/ Asparagus/ courgette
1 cup mushrooms
1 cup Spinach/ Kale/ Chard
50 g Ham/ chorizo
1/2 cabbage - red or white, or mix of both
either or all: 1 carrot/ 1 stick celery/ 1 apple
2 spring onions
1 handful of nuts (walnuts/pecans)
1 handful fresh herbs (parsley/ basil/ mint/ chives)
100 ml olive oil
20 ml vinegar (cider/wine)
1 tsp maple syrup
1 tbsp mayonaise
1 tsp dijon mustard
1 clove garlic crushed