One hazy Sunday in early April (okay, ”yesterday”) my Dad came in ravenous from mowing the grass. Being the incredibly thoughtful and coincidentally bored daughter I am, I offered to make him something snappy in order to prevent him diving in to our last sacred packet of digestive biscuits to act as a vehicle for his ‘prize brie’ that definitely shouldn’t be in the fridge anymore.
Alright, and I suppose I also felt I needed to thank him for giving me my first delicious freshly-cut-grass experience of the year… If I could bottle it up and drench my inner wrists with it, I would!
So, here’s the story: had some leftover chicken and roast potatoes that were crying out for a revamp. Enter: the humble frittata. Eggs, leftovers, cheese are always a good idea in my eyes – particularly if it gets a solid 10 from our Tim, who considers himself the next Gregg Wallace.
His tasting suggestions: add ketchup. Actually, add ketchup to everything. And if ketchup doesn’t go, add mayo. There we go. That’s the story.
- 3 eggs
- ½ onion
- 1 clove garlic, minced
- 1 large tomato, chopped in to wedges
- a few leftover potatoes, chopped horizonalty
- 30g halloumi, crumbled
- 1 leftover chicken breast (or leftover roast chicken)
- salt and pepper
- olive oil
- chives, to garnish
- Heat the oil in a pan and add the garlic and onion, frying gently till softened. Throw in the tomatoes, potatoes and the chicken and heat through thoroughly. Transfer this mix to a bowl and put aside for a sec.
- Crumble the halloumi in a separate pan and fry for 4 minutes, stirring regularly till nice and golden.
- Whisk the eggs well and season, before giving the pan a little swipe and adding more oil. Pour in the eggs, allow to cook for 1 minute on the bottom and start to assemble the mix on top, along with the halloumi.
- Once the bottom is cooked, put the pan under a preheated grill and allow to finish cooking. You'll know it's done when there's no longer any runny egg mix.
- Serve up with buttered toast, season well and add chopped chives.