Leftovers Frittata with Piquant Fruit Chutney

Serves 4
1 HR

This makes a quick and easy lunch or supper and is the perfect way to use up leftovers. The recipe is adaptable so experiment with what you have - just avoid any raw vegetables with a high water content, as this will stop the frittata from setting.

Marcus Everyday


Serves 4

For the fruit chutney

  • 1/2 tsp coriander seeds
  • 1/2 tsp fennel seeds
  • 1 clove
  • 2 bay leaves
  • 40ml cider vinegar
  • 2 tbsp soft dark brown sugar
  • 1 garlic clove, crushed
  • 1 onion, finely diced
  • 200g fruit, peeled, cored, stoned and diced

For the frittata

  • 25g butter
  • 2 onions, thinly sliced
  • 2 tbsp olive oil
  • 500g cooked vegetables, cut into evenly sized chunks
  • 80g Gruyere or cheddar, grated
  • 8 eggs
  • sea salt and freshly ground black pepper


For the fruit chutney

This chutney can be made anytime you have a glut of ripe or overripe fruit in your fruit bowl (such as apples, quince, plums, rhubarb or peaches), then can be stored in the fridge for up to 4 weeks (unopened).

Start by putting the coriander seeds, fennel seeds and clove in a medium saucepan over medium heat. Toast until fragrant then transfer to a spice grinder or pestle and mortar and grind. Return the ground spices to the saucepan and add the other ingredients.

Place over low heat and cook for 5 minutes, until the fruit begins to soften, then increase the heat to medium and simmer for 15-20 minutes, stirring regularly and adding a splash of water (2-3 tablespoons) if needed. Remove the bay leaves then turn off the heat and leave the chutney to sit for a further 15 minutes. Season to taste with salt and pepper.

For the frittata

Preheat the oven to 190C/170C fan/gas 5.

While the chutney is cooking, place a medium ovenproof frying pan (about 20cm) on medium heat. Add the butter, and when melted, add the onions and season well with salt and pepper. Cook for 20-25 minutes until the onions are deeply golden, then remove from the pan.

Add the olive oil to the pan and when hot, add the leftover vegetables. Heat for about 5 minutes until warmed through, then add the onions back to the pan. Mix well and add the cheese.

Beat the eggs in a bowl, season with salt and pepper then pour into the pan. Stir once then place the entire pan in the oven. Bake for about 15 minutes, until the egg is just set in the centre.

Serve hot or cold with the fruit chutney and a green salad.

Find more recipes like this in Marcus Everyday, by Marcus Wareing. Explore Marcus' full range of cookbooks.