Although frittatas – which are basically crustless quiches – are one of the best ways of using up leftovers, they actually look quite impressive. This is an especially flashy one, and you can easily bump up the quantities for a larger group and make it in a bigger pan.
Cooking time: 20 mins
3 tbsp olive oil
A medium onion, peeled and sliced
2 small or 1 large red pepper, sliced
4 large or 5 medium eggs
100g slice of goat's cheese or other soft cheese
A few torn basil leaves or some chopped parsley if you have some
Salt and pepper
Heat the oil in a small to medium-size frying pan and fry the onion and peppers over a highish heat until they begin to char round the edges (about 7-8 minutes). Cut any rind off the cheese and break it up with a fork. Crack the eggs into a bowl, beat lightly and season with salt and pepper. Pour the eggs evenly over the onions and peppers. Scatter over the cheese and some basil if you have some. Lift up the edges of the frittata as it cooks, to allow the liquid egg to run over the base of the pan. Leave it to cook for another 3-4 minutes while you turn on the grill, then put the pan briefly under the grill (not too close) to brown the top. If you don't have a grill, slide the frittata on to a plate then flip it back into the pan to cook the other side. Cool for 5 minutes or so before serving. Any leftover frittata makes a great lunchbox addition.
Tip: There are loads of variations on this. You could make a budget frittata with onion, or spring onion, bacon, leftover potatoes and peas. Onion, chorizo and potato is another good combination, as is courgette, feta and mint.