There’s a good chance there will be plenty of roasted vegetables left over after Christmas lunch or dinner and this is perfect way to get them out of the fridge and into a new, tasty dish.
This mouth-watering roast vegetable frittata is both tasty and super easy to make. You can use any roast veggies you have on hand, think spuds, carrots, Brussels sprouts and beetroot.
This version uses basil, but you can add any other herbs you have in the fridge, too.