Love your leftovers Fritata and Summer Slaw

1 hr

4 Servings

Love your leftovers Fritata and Summer Slaw

Equipment

Knife, chopping board, non stick frying pan (or silicone muffin tray) Large salad bowl, clean jam jar with lid for dressing.

Steps

  • 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.

Ingredients

Fritatta:

  • 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 


Slaw:

  • 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)


Dressing:

  • 100 ml olive oil

  • 20 ml vinegar (cider/wine)

  • 1 tsp maple syrup

  • 1 tbsp mayonaise

  • 1 tsp dijon mustard

  • 1 clove garlic crushed