THIS week we are looking at zero-waste recipes.
It can be difficult to think of things to make with soft, sad-looking veggies or fruit at the bottom of the fridge, and it’s all too easy to resort to chucking them in the bin – but it doesn’t need to be that way! I’ve got two dishes this week that you can use with any veg or fruit that need using up.
My top tip this week is if your fresh herbs in the fridge are on the turn, prepare them as you would for adding to a stew or salad, then simply pop them into a labelled freezer bag and put in the freezer.
Herbs are brilliant to add to soups, stews or bakes. Just grab out a handful when you need it.
Fridge Leftovers Frittata (serves four)
This recipe gives you a base for the frittata which you can then add whatever leftover veggies that you may have in the fridge so you aren’t wasting anything!
Prep time: 10 minutes
Cook time: 20-25 minutes
YOU WILL NEED:
- 8 eggs
- 60ml milk
- 140g cheese, grated
- Peppers, finely chopped
- Onion, finely chopped
- Broccoli, cut into small florets
- Courgette, diced
- Leek, finely diced
- Asparagus, diced
- Cooked new potatoes
- Mushrooms, diced
Method: Place a frying pan on a medium heat and add a splash of oil. Add whatever veggies you want to use up and cook until they are tender. Once cooked, remove from the heat.
Line a 20x20cm baking dish with greaseproof paper. Scatter over the cooked veggies.
Add the eggs, milk and some salt and pepper in a bowl, and whisk. Pour the egg mix over the veggies and scatter over the cheese. Place in the oven at 180C/160C/gas mark 4 for 20-25 minutes until the dish is firm.
Ready to freeze: Once cooled, slice into four, wrap each piece in cling film and freeze.
Ready to eat: Once ready to eat, remove from the freezer and leave to defrost. Reheat in the microwave or oven until piping hot.
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- You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.
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