Roast potato and vegie frittata

Leftover roast potatoes can go straight into this frittata. It’s also great for using asparagus. If asparagus is out of season any other seasonal vegetable will do – try it with broccoli, green beans or spinach.
Minutes preparation and cooking
Degree of difficulty

Roast potato and vegie frittata


1 tbsp olive oil
3 spring onions, chopped
1 clove garlic, crushed
2-3 roast potatoes, sliced
225g cooked asparagus spears
75g hard cheese, diced
7 eggs
3 tbsp water
freshly ground pepper

To garnish
grated parmesan cheese


  1. Heat the olive oil in a large frying pan and cook the spring onions and garlic for 2 minutes.
  2. Add the potatoes, asparagus and diced cheese to the pan.
  3. Heat the grill.
  4. Beat the eggs with the water, season to taste and pour into the pan. Reduce the heat and cook for 10–15 minutes until the frittata is almost set.
  5. Place the pan under the hot grill for 2–3 minutes, until golden and set.
  6. Sprinkle with parmesan and cut into slices to serve. Eat within 1 day.

Tip: Use any leftover cooked vegetables in the frittata or for a meaty version, add diced ham or bacon.

Leftovers: Reheat and top with a poached egg, roast tomatoes or fried mushrooms for a weekend breakfast.

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