As time goes by we have become more adept at using up what we have in stock rather than shop for more food. There are several reasons for this.
The first is probably because we have more time to cook.
The second is that we are much further from any shops. There is a village shop which sells a limited range of basics about 3km away but a supermarket selling everything is at least a twenty minute drive away. We therefore shop less frequently and make sure we use everything up.
The third is that out here in rural France fresh produce does not seem to keep as long as stuff that we used to get from say Tesco or Sainsbury's. I don't know why that is but we find ways to use up leftovers and veg before they become too tired.
The fourth is thrift. Now that we are retired we have to be a bit more careful. We enjoy eating out and balance the cost of that with sensible shopping.
The fifth is to avoid waste, for all the reasons above.
There are several ways to use up random leftovers of cooked or raw food. You can make them into soup, into a quiche, in a salad, a gratin, or one of our favourites, a frittata.
This one had in it leeks, broccoli (stalks and florets) cherry tomatoes, courgettes and cooked brussels sprouts plus leftover bbq bits and pieces including smoked sausage and baby potatoes.
As a friend of mine used to say, if you have eggs, you have dinner!
Ingredients
1 leek, trimmed and sliced thinly
a few cherry tomatoes, halved
a handful of broccoli florets and the stalk, trimmed and sliced
a piece of cooked sausage
1 courgette, washed and sliced
a few cooked leftover sprouts
4 eggs beaten
1 tblsp crème fraîche or cream
Herbs, fresh or dried
Method
Preheat the oven to 200C / 180 fan.
Cook the broccoli in boiling water for a few minutes until tender.
Heat a little oil in a frying pan with an ovenproof handle. Cook the leeks and courgette until tender.
Add the tomatoes, potatoes, sprouts and sausage and stir into the pan.
Beat the eggs with the crème fraîche. Season with salt and pepper and add a few chopped herbs, fresh or dried if you like.
Pour the egg mixture over the veg mixture and heat gently until the bottom is cooked but the top still liquid.
Transfer the pan to the oven and cook for 20-25 minutes or until the eggs are set. If you don't have a frying pan with a metal/ovenproof handle, you can cook the whole thing in the oven, just tip the veg etc into a baking dish or tray, pour the egg mixture over and cook in the oven for a little longer.
Serve hot with salad or other veg. Also good cold.
Serves 2-3, depending on what you serve with it.