Ingredients
Serves 41 cup of roughly chopped roasted vegetables (purchased from local deli or leftovers from the fridge)
1/3 cup chopped chives
8 eggs, at room temperature
1 cup grated tasty cheese
Salt and pepper to taste
500g wild rocket leaves, washed and drained
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Method
Place the chopped vegetables and chives in a microwave proof bowl and heat in the microwave until warmed through. Place the warmed vegetables and chives in a sauté pan.
Beat eggs, salt and pepper in a large jug until well combined. Add the cheese. Pour over vegetable mixture, shaking pan gently to allow egg mixture to run to base of pan.
Cook for 8 to 10 minutes on a low heat until almost set. Preheat grill on medium-high heat. Place frittata (still in frying pan) under the grill and cook for 5 minutes or until light golden. Cut frittata into wedges and serve with a simple rocket salad.
For the salad: Pour a tablespoon of olive oil around the edge of the plate. Sprinkle some balsamic vinegar over the oil, then add a small amount of salt and pepper to the plate. Take a hand full of the rocket lettuce and place in the centre of the plate, top with a wedge of frittata. The idea is that as you eat the lettuce you draw in some of the dressing on the plate.