A frittata is easy to whip up in a few minutes using food you have in the fridge or pantry. It always looks best if you use a variety of colourful vegetables. Diane had a jar of char-grilled red capsicum, a head of broccoli and a large orange-fleshed sweet potato on hand when she was testing this. We used 60g eggs. Serves 4

2 cups cooked vegetables chopped into small pieces
2 tablespoons chopped parsley or mint
1/3 cup finely grated parmesan cheese
¼ cup chopped antipasto mix, or char-grilled capsicum or sundried tomatoes
6 eggs
¼ cup low fat milk

Preheat the oven to 180ºC (350ºF). Grease a 6-cup capacity (20cm x 20cm x 5cm) baking dish.

Combine the vegetables, parsley or mint, cheese and antipasto mix in a large bowl then spoon into the baking dish.

Beat the eggs and milk, using a fork, in a jug or mixing bowl with a sprinkle of pepper and pour evenly over vegetables.

Bake for 30 minutes in the oven until set. Stand for 10 minutes. Enjoy hot, warm or cold with a large helping of salad.

Variations

- Add a little crumbled fetta
- Add a small can of corn
- Add ½ cup green peas
- Add chopped oregano or basil
- Add a little finely chopped red or green onion
- Add some chopped cooked bacon or leftover chicken
- Use leftover potato or pumpkin instead of sweet potato

Nifty & thrifty tip

When Diane was testing the frittata recipe, she had some leftover cooked broccoli and sweet potato. In her typical nifty and thrifty way, she used them to whip up a sensational little side dish to serve with grilled or barbecued meat or fish. She lightly pan-fried the broccoli and sweet potato in a little olive oil to heat through and added some crumbled fetta from the fridge, chopped mint from the garden and toasted almonds.