Even the most sorry-looking kitchens should have a few eggs, veggies and a bit of leftover cheese knocking around. My fridge-leftovers frittata is a great little lunchtime dish; it's a filling base for lots of additions, depending on what's in your kitchen. Try adding leftover ham, chorizo, spinach, peas, herbs, all sorts really.


  • 1 tblsp rapeseed oil
  • 1 red onion, peeled and finely sliced
  • ½ courgette, chopped into 1cm (½in) slices
  • 2 red or yellow peppers, deseeded and sliced
  • 1 garlic clove, peeled and finely chopped
  • 8 large free-range eggs
  • Generous knob of butter
  • 75g (2½oz) cheese (Gruyère, Cheddar or Parmesan)
  • Sea salt and ground black pepper
  • Salad leaves, to serve


  • Place a large, non-stick frying pan with an ovenproof (metal) handle over a high heat, add the oil and fry the onion, courgette and peppers until tender. Add the garlic and fry for a further 1 minute.
  • Whisk the eggs in a large bowl until just combined, then add the contents of the frying pan and gently mix through until coated. Season with sea salt and ground black pepper.
  • Place the frying pan back over a medium–high heat and add the butter, melting until it foams. Pour the egg and vegetable mixture into the pan and evenly distribute the vegetables. Sprinkle over the cheese.
  • Cook for 4 minutes until the bottom of the frittata is golden brown, then place the pan under a hot grill to puff up for a further 3–4 minutes until golden on top.
  • Remove the frittata from the pan and cut into quarters on a chopping board. Serve with a little side salad for a quick and tasty lunch or dinner.