Leftover Veggie Frittata
This frittata isimple to make & perfect to use up leftover veggies & make for a quick easy breakfast or lunch snack.
I often make it on a Sunday using whatever I have in the veggie crisper on hand. Leftover roast veggies also work wonderfully in here.
Potato, pumpkin, silverbeet, zucchini, onion, spring onion & tomatoes all work wonderfully in here especially if you add in the feta.
Ingredients
1/2 cup greens like silverbeet, chard or spinach
1 red or brown onion, diced
8 eggs, whisked
1/4 cup milk
1/2 cup baby spinach, shredded
75g Danish feta - optional
Salt & pepper to taste
Method
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Pre-heat oven to 180℃ (160℃ fan-forced) & grease a 20cm square pan.
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If veggies arent cooked add to pan, season with salt and pepper & generously drizzle over olive oil. Bake for 15 minutes.
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Whisk together the eggs & milk in a small jug. When veggies are cooked, remove from oven and pour egg mixture over, top with greens & feta and bake for a further 20 minutes or until egg mixute is cooked.
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Allow to cool before slicing.
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