Left-over veggie frittata with tomato chili jam:

Cook time: 20-30 minutes

Prep time: 5 minutes

Serves: 6 minutes

6 cups left-over roasted veggies

2 cups baby spinach leaves

4 eggs

1/2 cup milk

1/2 cup budget cheese, grated

1/2 tsp sea salt

Cracked pepper

Touch of sunflower oil

Tomato chili jam:

1 x 400gm tin tomatoes

2 fresh chili

1/4 cup red wine vinegar

1/4 cup caster sugar

Pinch salt

Garnish:

Baby spinach leaves

Pre-heat oven to 180*c.

Combine the eggs in a bowl along with the milk, salt and cracked pepper. Mix with a fork until well combined. Add in the roasted veggies and cheese. Lightly oil a cast pan or roasting tray with the oil and pour the veggie mixture in. Place into the oven for 20 minutes. After this time, check the doneness, remove when the frittata is firm to touch.

For the jam, combine all the ingredients together in a small saucepan and place onto heat. Once bubbling turn down to a simmer. Reduce by 1/2. Once the bubbles have slowed down and become bigger, remove from the heat and place into a small bowl to cool.

Slice out a good wedge and serve alongside the chili jam and some baby spinach leaves.

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