Coppa, Pecorino and Vegetable Frittata

Coppa, Pecorino and Vegetable Frittata
A frittata is the quickest meal that makes the most of any leftover vegetables, meat and cheese. I like to make this at the end of the week as you can use up any leftovers.
Icon_cookingtime_grey Created with Sketch. 15 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 1 - 2
Coppa, Pecorino and Vegetable Frittata

Ingredients

3 eggs

1tbsp olive oil

½ red pepper

Handful of leftover cooked vegetables

50g of tomatoes

10g of Deli Farm Charcuterie 50g Sliced Cornish Coppa - £3.00

A Kent' Annos Pecorino Cheese - £4.99, grated

How to make

  1. Whisk the eggs in a bowl, season and set aside.

  2. Add all the leftover vegetables to a pan with 1 tbsp olive oil.

  3. Add the beaten eggs and cook for 2 - 3 min until starting to set.

  4. Top with the remaining coppa and grated pecorino and put under a hot grill for 3 min.

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Products used in this recipe

50g Sliced Cornish Coppa

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    £3.00

Pecorino Cheese

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    £4.99

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