2 onions, finely sliced
500g leftovers, could be mix of; roast vege, cooked chicken, salmon, cooked sausages, roast meat.
bunch spinach, roughly torn
200g feta, cubed
6 free range eggs
1 cup cream
2 tbsp Dijon mustard
Heat oven to 200°C fan bake.
Finely slice the onions and cook gently in a pan with 2 tbsp of olive oil, watching that they don’t brown.
Take a pie dish (I used a 21cm round) and place in your chopped leftovers, the cooked onions, spinach and feta. Muddle the mixture about to combine.
In a bowl mix the eggs, cream and Dijon mustard to combine. Season with salt and pepper and pour over the leftovers.
Place in the oven and bake for 30 minutes or until the frittata has set and is golden on top.
Tip: Great served with a dollop of my Lime Mayonnaise.