Following our successful Pig cheek recipe I was inspired to make a very tasty leftover dish. Making the previous recipe of pig cheek, you will find that you will have more veg than meat. Rather than feed the dog or bin the leftover veg I made this frittata. It takes minutes to make and it really hits the spot for brunch or supper. Some people tell me they have no leftovers, which is a huge compliment. But for those who do, by getting two dishes out one helps you stretch your euros even further.
Splash of milk or cream
Salt and pepper
Around 300g of the leftover veg chips ( beetroot, sweet potato and parsnips )
100g of grated cheddar cheese ( I used Cracker Barrel )
Balsamic glaze or vinegar
Whisk up eggs, milk and a knob if butter. Add a little oil to frying pan and heat up veg chips. Season with a little salt and pepper. Pour in egg mixture. Once the egg starts to brown at the edges. Sprinkle on cheese and finish cooking dish under the grill. Make sure that the frittata is solid in the middle as this is usually the last place the egg cooks. Once the cheese is melted and golden remove it from the grill. Using an tea cloth or oven gloves place a large enough plate over the the frying pan. Hold this in place with one hand and with the other turn the frying pan upside down. Drizzle balsamic glaze over the frittata and serve. Enjoy.