The best thing about a frittata is that you really can use anything you want: switch the courgette for asparagus or broccoli; swap the salmon and prawns for bacon or ham...or if you fancy something more traditional, combine chorizo, leftover new potatoes, onions, and red and green peppers to create a delicious Spanish omelette.
4 eggs, beaten
Smoked salmon trimmings
Half a courgette, sliced into rounds
Butter (for frying)
Beat the eggs in a bowl and stir in the smoked salmon trimmings. Slice the courgette into rounds of roughly the same thickness as a one pound coin. Add the prawns and courgette to the egg and salmon mixture, and season generously with black pepper.
Et voila! Your leftovers have been reincarnated as dinner...