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fridge raid frittata
Hey Lolly

Fridge Raid Frittata Recipe

A simple fridge raid frittata made with eggs, courgette, leftover potato, cherry tomatoes and parmesan. Soft in the middle, golden at the edges, and far better than fridge scraps have any right to be.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: Modern British
Calories: 450
Ingredients Method Notes

Ingredients
  

For the frittata
  • 6 free-range or organic eggs
  • 2 tbsp double cream
  • 1 courgette diced
  • 1 large cooked potato diced
  • ½ red onion diced
  • 150 g cherry tomatoes halved
  • 1 garlic clove crushed
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 knob of butter
  • 1 drizzle of olive oil
  • 150 g shaved or grated parmesan cheese
  • Salt and black pepper to taste

Method
 

Build the base
  1. Heat the olive oil in a frying pan over a medium heat. Add the red onion and cook gently until softened and slightly sweet.
  2. Add the potato
  3. Add the diced cooked potato and leave it to colour slightly before stirring.
Cook the vegetables
  1. Add the courgette and cook until softened and any excess moisture has cooked off. Stir in the garlic briefly.
Build the flavour
  1. Add the butter and let it melt through the pan. Stir in the smoked paprika and allow it to warm through.
  2. Add the tomatoes
  3. Stir through the cherry tomatoes so they soften but still hold their shape.
Prepare the eggs
  1. Whisk the eggs with the double cream, salt, black pepper and half of the grated parmesan.
  2. Add the eggs
  3. Pour the egg mixture into the pan and gently shake to distribute everything evenly.
Cook gently
  1. Cook over a low heat until the edges are set and the centre is still slightly soft.
  2. Finish under the grill
  3. Place under the grill for 2–4 minutes, until just set and lightly golden.
Serve
  1. Finish with the remaining shaved or grated parmesan over the top and serve warm.

Notes

Hey Lolly's Top Tips
  • Cook the courgette properly before adding the eggs. It holds more water than you think, and rushing it can make the frittata loose.
  • Keep the heat low once the eggs go in. You want a soft set, not a rubbery one.
  • The grill finish is quick, so stay close. Two minutes can be the difference between gently golden and overdone.
  • Parmesan works twice here: melted into the eggs for savoury depth, then scattered over the top for that salty finish.
  • Cold leftovers are lovely the next day, especially with salad, toast or a little chilli oil.
  • This is flexible by nature — just cook watery vegetables first and add delicate bits, like herbs or tomatoes, nearer the end.