Leftover roasted veg frittata

In a small ovenproof non-stick frying pan, heat 1 tablespoon of olive oil over medium heat. Add the roasted veg and cook until heated through, but do not allow the veg to brown.

Preheat your oven's grill to low.

Once the veg is heated through, add the beaten eggs, along with salt and pepper to taste. Stir the eggs together with the veg, then leave to allow the bottom of the frittata to set. Once you see the bottom setting, take a spatula to the edges of the pan to ensure that the frittata isn't sticking.

When the frittata starts to set around the edges, sprinkle the crumbled feta over the top. Place the pan under the grill for 5 to 10 minutes, until the frittata is fully set and the edges slightly browned. Serve immediately.