Leftovers Frittata

Course: Lunch or light main Skill level: easy Serves: 3 Vegetarian

1 tbs sunflower oil 400 g (14 oz) mixed leftover roasted veg such as potatoes, carrots, parsnips 125 g (4½ oz) frozen peas, thawed 6 medium British Lion eggs, beaten

Salt and freshly ground black pepper, to taste

4 tbs pesto from a jar, plus extra to serve

To Serve: salad, optional.

1 Heat the oven to 190 deg. C., 375 deg. F., Gas Mark 5.

2 Heat the oil in a medium non-stick, ovenproof frying-pan. Add the leftover veg and cook over a medium heat for 3 minutes until heated through.

3 Add the peas and eggs, season well and cook, stirring for 1 minute until the eggs are starting to set. Remove from the heat and dollop small spoonfuls of the pesto on top. Bake in the pre-heated oven for about 15 to 20 minutes until just set in the middle. Leave for 5 minutes before slicing.

4 Serve with extra pesto or salad.

Be creative and play around with what other tasty extras you add: ham, salami, mustard, chutney, etc.