Frittata

This is a great way of using up leftover potatoes and vegetables.  

Method:

1. Sauté some courgettes in a little olive oil and a little seasoning, remove and drain. 
2. Meanwhile put a few sundried tomatoes into a bowl of boiling water and leave for 10 minutes. 
3. Beat 4 eggs. We used cold roast potatoes and parsnips and mixed these with the courgettes, tomatoes and eggs. 
4. Put a little olive oil into a large frying pan and cook for 3-5 minutes until you see it firming up. 
5. Carefully turn onto a plate and put back into the pan to cook the other side. 
6. Serve hot with a salad or allow to cool and slice for lunchboxes. 

You can add cooked ham, cheese and any other leftover vegetables, providing several different options.