Sunday, 13 May 2012
Leftover Roast Vegetable and Pesto Frittata
When I cook a roast dinner I usually roast extra vegetables. With the left overs I can make a quick easy lunch or dinner with minimal effort.
1 onion finely chopped
2 rashes of Bacon finely chopped
1 clove garlic crushed
Left over roast vegetables (approx 2 cups)
spinach 1 - 2 cups
1/4 cup fresh pesto
6 - 8 eggs lightly beaten
1/4 cup grated parmesan cheese
Fry onion, garlic and bacon in a frypan that can go on the top of the stove and in the oven. (I have a shallow Le Crueset which is perfect) When the onion is soft, add the roast vegetables and spinach and cook until the roast vegetables are heated through and the spinach is wilted. Add the pesto and stir through. Mix the parmesan cheese into the eggs and pour over the vegetables. Cook on the top of the stove until the bottom is set and then finish off under the grill until the top is golden brown. Serve with a lovely fresh green salad.