I always seem to have left over vegetables after a roast. But now I have found a yummy solution to use them all up. You can put any of your leftovers into the frittata, be that meat, starchy veg, greens, it is all delicious! I love it for breakfast, or it is also perfect for quick snack.

When I was asked to create some twists on Jamie Oliver recipes I new I had to somehow work this recipe into the twists! It is so simple and literally takes 5 mins to put together, then just leave it in the oven and wait!! And that is exactly what I needed this time round. As most of you know I have recently finished up my study and moved down to 

In this particular frittata I used roast potato and sweet potato, zucchini and corn!

Roast Vegetable Frittata (serves 4)

4 eggs

Β½ cup milk

2 cups of roast vegetables

Salt and pepper

1tbsp Parmesan cheese (optional)

Method:

Preheat the oven to 180C. Whisk the eggs, milk and salt and pepper until frothy. Line a small baking tray with baking paper, then spread out the vegetables on the bottom. Pour the egg mixture out over the vegetables and then sprinkle with cheese.

Place in the oven for 15-20mins or until golden brown.