Leftover Vegetable Frittata

By Anne On April 6, 2013 · Leave a Comment · In Recipes

I thought I’d share something savoury this week. I’m smack bang in the middle of school holidays here and all routine has gone out the window. Evening dinner time I’m usually clutching at straws thinking about what to put on the table. This is one of my ‘standby’ dishes. A quick and easy frittata made with whatever vegetables need to be used up, either raw or cooked. I tend to par cook the harder vegetables like potatoes or carrots. This is such an easy dish for breakfast, lunch or dinner and will feed a crowd (or family of hungry tummies).

Leftover Vegetable Frittata

Author: Anne

Recipe type: Breakfast, Lunch, Dinner

Cuisine: Italian

A quick and easy egg based dish using leftover cooked or fresh vegetables.

Ingredients

leftover vegetables, cooked or raw (carrots, potatoes, sweet potato, pumpkin, onions, broccolli, spinach, capsicum, asparagus, etc)
1 egg per person
milk or cream (1 cup per 4 eggs)
salt and pepper
grated cheese

Instructions

Grease a suitable baking dish.
Place vegetables in the baking dish, par cooking any harder vegetables like potatoes or carrots.
Beat eggs, milk/cream and salt and pepper.
Pour over vegetables.
Top with grated cheese.
Bake in a 175 deg C (350 deg F) oven for approx 20 mins.
Allow to cool slightly. Slice and serve with a salad or bread.