Leftover roast veg frittata

Serves 4

• 0 keep your waste
• 1 good glug light olive oil
• 1 large onion
• 500g leftover roast potatoes
• 0 black pepper
• 3 eggs
• 3 sprigs flat-leaf parsley

Step 1
Out come the oven mitts, turkey baster and probe.

Step 2
Heat a glug of light olive oil in a frying pan over a medium heat.

Step 3
Slowly saute the onion until soft caramelised and brown, then add the leftover vegetables and season well.

Step 4
Distribute the vegetables evenly around the pan then pour in the eggs.

Step 5
Turn the heat right down low and cook until the egg is almost perfectly set, but still a little soft.

Step 6
Serve topped with chopped flat-leaf parsley.