Fridgetata is one of my favourite recipes. As the name suggests, it’s fritatta made with fridge leftovers.
The principle is easy. Fry onions in a fring pan. Add grated/sliced/diced potatoes or rice, and any suitable leftovers. Pour over seasoned beaten egg, add cheese if desired and let the whole lot set (I sometimes cheat by blasting it under the grill after frying it).
The joy comes in the variation. Tasty options include:
- Leek and parmesan.
- Wilted lettuce and peas.
- Courgette and red onion.
- Rice, cabbage and spring onion (though be very careful about reusing old rice).
- Spinach, carrot and onion.
- Broccoli and cheddar.
- Roast pepper and feta.
- Cauliflower cheese and Mozarella.
- Chilli, tomato and coriander.
- Pea and ham/bacon.
- Leftover chicken scraps, stuffing, vegetables and roast potatoes.
- Baked beans and leftover fry-up ingredients.
- Mushrooms and aubergine.
The whole point is to use whatever you’ve got left over. You can always sprinkle it with cheese if it looks a little eccentric (recommended if you use red cabbage or beetroot).
A sprinkling of fresh herbs turns this into a treat – and many herbs are already thriving (I particularly love finely chopped rosemary and chives).
Fridgetata is perfect for breakfast, lunch or dinner – and an easy meal to throw together if you don’t have much time to spare.