Carrot Cake
This unique carrot cake recipe uses cooked carrots instead of raw carrots. Give it a go next time you have leftover cooked carrots.
Easy Frypan Frittata
Customise this recipe to include anything that needs to be used up. Vegetables and chopped leftover sausages are delicious additions.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 6 tablespoons olive oil
- 1 large onion, finely chopped
- 2 capsicums, cored and sliced
- 2 cups diced cooked potato (leftover roast potatoes are good here)
- 3/4 cup diced feta (optional)
- Two handfuls grated cheddar or parmesan cheese
- 8 eggs
- Salt and pepper
- Fresh herbs, if available
Method
- Turn the oven to 200°C.
- Heat three tablespoons of the oil in a heavy cast iron frying pan (the frying pan will be used in the oven later so make sure it doesn’t have a plastic handle). Add the onion and capsicums and cook for five minutes, until beginning to soften.
- Add the potato and cook for another five minutes. Add any suitable fresh herbs if you have them.
- Crack the eggs into a bowl and add the feta, stir lightly to mix.
- Add the remaining three tablespoons of oil to the pan, then tip in the egg and cheese mixture.
- Sprinkle the grated cheese on top and season well with salt and pepper. Put in the waiting oven and cook for 20 minutes, until golden, puffy and set.
- Let sit for five minutes before slicing.