Cold Chip Fritttata

I am as big a fan as the next person of that Scottish delicacy of chips and brown sauce, wrapped up in brown paper from the chippie. But you always, always, always get too many.

Last night, our family's dinner menu probably reached a low point of culinary sophistication... I had chips and brown sauce, Mr E had macaroni and ketchup, and Mini-M threw pasta around the room and ate a pancake.

I ate half of my chips, and put the other half untouched in a plastic box in the fridge to spend the night. Today I was determined to find a way to use them up - I hate seeing food wasted, but I really didn't want to eat them cold.

And to that end I concocted a frittata for lunch, which was quick, easy, tasty, and didn't taste like it was made of leftover chips!

Cold Chip Frittata (Serves 3)

• 1/2 a portion of chip shop chips with brown sauce
• 1/2 a medium head of broccoli cut into florets 
• 1 small onion
• 4 eggs
• 50ml Oatly oat milk
• 1 tbsp sunflower oil
• 25g goats cheese crumbled

Heat the oil in a large grill-proof frying pan.
Finely chop the onion, add to the pan and soften for a few minutes.
Cut the large chips into pieces, and add to the pan once the onion is soft.

Zap the broccoli in the microwave for three minutes to soften it slightly, then add to the frying pan with the chips and onion.
Beat the eggs and oat milk together, then pour into the pan.
Swirl it about to coat the bottom, but don't stir.
Turn the heat down to low, and cook for about 5 minutes, then sprinkle over the goats cheese.
Pop it under the grill on a medium heat for a few more minutes to finish off the cooking.
Enjoy with a crisp salad, to assuage the chip guilt!