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

500g of cooked veggies
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

1. Pre-heat oven to 180℃ (160℃ fan-forced) & grease a 20cm square pan.

2. If veggies arent cooked add to pan, season with salt and pepper & generously drizzle over olive oil. Bake for 15 minutes.

3. 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.

4. Allow to cool before slicing.