Eggs-cetera

“A frittata is an excellent no-waste dish as you can use up brilliant ingredients, from cheese to leftover vegies and herbs.”
– Ronni Kahn

“USE VEGIES, HALF-USED PIECES OF CHEESE AND OPEN JARS OF CONDIMENTS FOR FLAVOUR-PACKED FRITTATAS. IF YOU DON’T WANT TO USE CREAM, YOU CAN SUB IN MILK, SOUR CREAM, OR YOU CAN EVEN JUST LOOSEN THE 6 EGGS WITH ONE-QUARTER CUP OF COLD WATER IF YOU DON’T HAVE CREAM OR MILK.”

SPICED EGGPLANT WITH LABNEH AND MINT

SERVES 4-6

1 small eggplant (about 200g), cut into wedges2 tsp harissa or a pinch of chilli flakes1 tsp smoked paprika1 tsp ground cumin1 tbs extra virgin olive oil150g cherry tomatoes, halved1/2 small red onion, cut into thin rings6 eggs1/2 cup (125ml) pure (thin) cream50g crumbled fetaLabneh or feta, chilli flakes and mint leaves, to serve