You made a beautiful roast earlier in the week. Chicken, vegetables, the works. Now, however, what is left is sitting looking sad in the fridge. Sure Roast Chicken sandwiches are nice, but surely you can do better? You surely can with this frittata.
This recipe was adapted from New Zealand's Healthy Food Guide and makes sure that that leftover roast doesn't go to waste. It doesn't have to be chicken, any type of meat would work in this. It can be a lunch or dinner and is great served with some tatsy sauce, relish, or maybe even leftover gravy. Vegetarians can still enjoy this, just leave out the meat.
1 onion, finely sliced
2 cloves garlic, crushed
350g leftover roast vegetables, diced
200g cooked meat
2 cups cabbage
2 tsp paprika
6 large eggs, beaten
1. Find a large saucepan that can go in the oven. If the handle is plastic, wrap this tightly in tinfoil.
2. Over a medium heat, cooki the onion and garlic until soft
3. Add the roast vegetables and cook for a few more minutes
4. Throw in the meat, cabbage, paprika and nutmeg and mix well.
5. Push down the mixture until it sits flat.
6. Pour over the eggs, swirling the pan until it is evenly distributed
7. Cook the mixture over a medium heat for 5 minutes, or until the edges and bottom are set and the top is firm.
8. Place the pan in the oven under a grill at 200 degrees C.
9. Leave under the grill until the frittata is set. When you poke the centre of it there should be no wet mixture coming out.
10. Cut into slices and serve with a tasty sauce.