Leftover roast veg frittata

  • Prep time 10 mins
  • Cook time 10 mins
  • Serves 4
roast veg frittata


  • 1 good glug light olive oil
  • 1 large onion, peeled and finely sliced
  • Up to 500g leftover roast potatoes, carrots, parsnips, squash, etc. roughly chopped into 3-5cm dice
  • Salt and black pepper
  • 3 eggs, lightly beaten and seasoned
  • 3 sprigs flat-leaf parsley, stalks finely chopped, leaves roughly chopped

Recipe developed by eco-chef Tom Hunt

Frittata is a versatile dish that can be made any time of the year. It’s quick and easy to make, and I particularly love a frittata because you can make it with leftover roast potatoes, carrots, squash, sprouts or any cooked vegetables! It’s also super quick and easy.


  1. Heat a glug of light olive oil in a frying pan over a medium heat.
  2. Slowly sauté the onion until soft, caramelised and brown.
  3. Add the leftover vegetables and season well.
  4. Distribute the vegetables evenly around the pan and pour in the eggs.
  5. Turn the heat down low and cook until the egg is almost perfectly set, but still a little soft.
  6. Serve topped with chopped flat-leaf parsley.