Leftover Vegetable Frittata

• 3 tablespoons extra virgin olive oil
• 2-3 spring onions, finely chopped
• 1 large carrot – grated (you can also use grated zucchini instead or as well)
• 1 large bag salad leaves (at least 4 cups) – spinach, rocket and kale all work well
• 6 large eggs
• Half cup grated tasty cheese
• Pepper

1. Preheat oven to 160°C (fan forced) or 180°C (conventional oven).
2. Heat the oil in a large frying pan. Add the spring onions and carrot.
3. Cover and cook gently for 20 minutes until softened.
4. Add the leaves and shallow fry until they have wilted and reduced (you need to cook off most of the liquid or the frittata will be soggy).
5. Beat the eggs in a large bowl and stir through the cheese. Add pepper to taste.
6. Remove the cooked vegetables from the pan with a slotted spoon and add them to a well-greased casserole dish.
7. Pour the egg mixture over the vegetable mixture in the casserole dish and then use a fork to gently swirl the egg and vegetable mixes together.
8. Place the casserole dish in the oven.
9. Bake for 30-35 minutes or until the frittata is golden and firm in the centre.
10. Serve pieces of the frittata with salad.

TIP:  This is a great way to use green leafy vegetables that have become a little soft or wilted.