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101

Community meals this week

Serves:

116

potatoes (peeled)

0.3

cauliflower

0.3

broccoli

leek(s) (sliced)

onion(s) (halved and sliced)

red peppers (cut into chunks)

166

mushrooms (chopped)

100

cherry tomatoes

eggs

milk

single cream

cheddar spread

100

grated cheddar

Recipe submitted by: Gill O’Neill, FoodCycle Luton volunteer

Equipment needed: Saucepan, frying pan, roasting trays and whisk

Preheat your oven to 180°C fan/200°C non fan/gas mark 6.
Boil the potatoes until just soft, drain then cut into small chunks.
While boiling toss the broccoli and cauliflower in oil, then roast in the oven for 20 minutes.
Place red pepper and tomatoes in another tray and roast in the oven for 25 minutes
Heat some oil in a large frying pan. Cook the leeks and onions until soft, set aside.
In the same pan heat add some more oil and cook mushrooms until all liquid is gone.
Grease a large roasting tray then add a layer of potatoes, sprinkling over leeks and onions, then add the roasted florets followed by the peppers and tomatoes.
Sprinkle over the grated cheddar.
Whisk together eggs, cheese spread, milk, cream and salt and pepper until well mixed.
Pour over the vegetables and place the tin in a hit oven for about 45 minutes or until firm and golden brown on the top.
Cut into chunks to serve (warm or cold).

You can substitute vegetables for aubergine, courgette, sweet potato, squash etc, but make sure to roast them before adding them to the frittata.
Feel free to use whole or semi skilled milk or a non dairy alternative
Instead of cheddar spread, use cream cheese or any soft cheese.