Sounds very posh doesn’t it?
Well, look again. The frittata was made with drained leftovers from yesterday’s cabbage soup. I added two eggs, a cup of cheese in cubes (any cheese will do), a handful of chopped chives (any fresh herb will do) and voilà! The risotto was made with the water in which I cooked beetroots (I usually save this water and freeze it in an ice cube tray). The result is a nice pink colour and a wonderful aroma. The cilantro oil is something I prepare once a month (Two bunches of fresh cilantro, garlic, salt and olive oil. Mix in a blender until smooth. Keep in the fridge)