Veggie Frittata

INGREDIENTS:

• 12 free-range eggs
• sea salt and black pepper
• large handful chopped herbs – parsley, thyme and rosemary
• 2 tsp butter
• 2 tsp olive oil
• leftover sprouts
• leftover roast carrots and parsnips
• leftover smashed potatoes or roasties
• leftover roasted shallots
• leftover sautéed leeks
• leftover savoy cabbage or kale
• large handful grated parmesan

METHOD:

1. Break the eggs into a large bowl and season well with salt and pepper. Add most of the chopped herbs (reserving a few for garnish) and a tablespoon of cold water then beat with a fork until well combined.
2. Heat your Denby Shallow Casserole over a low heat for a few minutes while you chop all the vegetables into bite-sized pieces.
3. Turn up the heat to medium then add the butter and oil to the casserole and swirl it around until melted. Pour the egg mixture into the pan and leave for about 30 seconds or so until it starts to bubble around the edges. Add the chopped vegetables. Use a wooden spoon to gently pull in the egg form the edges as it starts to cook, mixing in the vegetables a little at the same time, then leave it to cook for about 6-8 minutes.
4. Make sure the heat isn’t too high or the base will cook before the middle is set. You may need to turn the heat down a little. Heat the grill to medium-low.
5. When it looks like the middle of the frittata is almost set but not quite, sprinkle over the grated parmesan cheese. Use oven gloves to transfer the dish under the grill and cook for a minute or two until the cheese melts and the middle is set.
6. Sprinkle over the rest of the herbs and take to the table to serve – remember to place it on a heat proof mat as the base of the casserole dish will be very hot.