Tuesday

ROAST POTATO & PUMPKIN FRITTATA

SERVES 4 PREP 10 MINS COOK 50 MINS PER SERVE 3469kj ✦ 2 tsp olive oil ✦ 1 small red onion, finely sliced ✦ 750g reserved roast potato, halved (from Monday’s dinner) ✦ 250g reserved roast pumpkin, halved ✦ 250g reserved peas ✦ 125g reserved beans ✦ 5 eggs, beaten ✦ 300ml thickened cream ✦ 100g fetta, crumbled ✦ mixed salad, to serve

1 Preheat oven to 180ºc. Lightly grease a 6-cup ovenproof dish.

2 In a small frying pan, heat oil on medium. Saute onion 2-3 mins until tender.

3 Arrange leftover combined roast potato, roast pumpkin, peas and beans in dish. Scatter over onion.

4 In a jug, whisk eggs and cream together. Season to taste. Pour over vegetables and crumble fetta over the top.

5 Bake 40-45 mins until centre is set and top is golden. Serve with salad.