River Cottage

Put your leftovers to good use in Hugh' frittata from River Cottage Veg

Serves 4-6

• Splash of oil
• Knob of butter
• 4-5 cooked new potatoes, sliced
• 1 small or ½ medium courgette, sliced and cooked
• Small handful of cooked French beans
• 5 eggs
• Crumbly goat's cheese

1. Heat the oil and butter in a 20cm frying pan. When hot add the potato slices, fry for a few minutes turning occasionally until they have a little colour.

2. Add the courgettes and continue to fry for a few minutes until everything has some colour and potatoes have a slight crisp to them. Add the French beans and toss to incorporate.

3. Break the eggs into a bowl and beat with a fork, season well with salt and black pepper. Pour the beaten egg into the pan evenly distributing the egg. Gently cook the frittata for a few minutes or until set on the bottom but still with some wet egg on top.

4. Crumble the cheese over the top of the frittata and finish cooking under a hot grill, the cheese should melt and the top have a lightly golden colour.

Cook's tip: The frittata can be eaten straightaway but best served at room temperature.