This is a recipe created specifically to use leftovers I happened to have in the fridge one day. We liked it so much, it now features as a ‘planned’ leftover dish, either as a whole lunch on its own or as a main dish for supper. Please note, I have not indicated any added seasonings, because my leftover ingredients already have seasonings on them, including (sea) salt, pepper and thyme. If you wish to add seasonings, do it when you fold in the beaten eggs.
|1 tablespoon||Vegetable oil (I use olive oil)|
|1||Whole leek, well washed|
|1 generous slice||Red bell pepper (sweet, not hot)|
|1 cup||Leftover cooked parsnips|
|4 ounces||Leftover poached smoked haddock filet|
- Heat oil in medium frying pan with non-stick surface.
- Chop mushrooms roughly, but fairly small.
- Slice leek across the grain into pieces about ½ inch wide.
- Add mushrooms and leek to hot oil. Stir to lightly coat with oil, then cover and reduce heat. Allow to sweat for 3-5 minutes. You want the vegetables to soften, but not to brown or stick to the pan. Check and stir occasionally if needed.
While the leek and mushrooms are sweating:
- Slice the red pepper crosswise finely.
- Slice the parsnips crosswise into fairly thin rings, about ¼ inch thick if you can.
- Flake the leftover fish into shreds with a fork.
Once the leek and mushrooms have softened:
- Add the pepper, parsnips and fish to the softened mixture in the pan.
- Beat the eggs lightly in a bowl, then fold into the fish mixture.
- Cover and steam on low heat for at least 5 minutes. Turn carefully, cover again and leave to heat through. Both sides of the frittata will become firm.
The longer you leave the frittata cooking on each side, the more it will brown. You can let it brown as much as you like—provided your burner is down low enough, it shouldn’t burn. I have left it as long as 20 minutes (total) without ruining the dish.