“Free-Up-The-Fridge” with this Leftover Roast Vegetable Frittata

Use up leftover vegetables and avoid waste with this “free-up-the-fridge” leftover roast vegetable frittata.

Another shopping week has passed, and a few more leftover vegetables are knocking around in the crisper.

Last fortnight I shared a kid-friendly vegetable curry that uses up the leftover veg. Today’s recipe is another waste-free idea: the versatile leftover vegetable frittata.

Not only can you use up vegetables and herbs in this frittata, but you can also use up cooked meat, bacon, or ham for a meat version. You can even use up various bits of cheese, the last of the cream, sour cream, or yoghurt. Whatever you have on hand!

As long as you have eggs, the rest is variable.

I love roasting vegetables and just having them in the fridge. It makes recipes like this really easy to knock together.

They also make great lunch wraps with a little avocado, cheese and homemade hummus. Or you can use pitta bread and some homemade sauce straight from the freezer for an easy roast vegetable pizza. Or toss them with pasta or whip up a quick vegetable lasagne.

There are lots of options when you have leftover roast vegetables!

Tips for Cooking a Frittata for Perfect Results and Endless Variations

You can make endless variations on the baked eggy veggie combo. Three versions I’ve shared on this blog include a roast pumpkin and feta frittata, sausage strata, which is basically frittata with bread in it, and a chorizo and potato frying pan frittata that’s a family favourite.

Here are some tips for making the perfect leftover roast vegetable frittata.

• Cut the veg into bite-size pieces of around the same size so they cook evenly.
• Cook the vegetables (and any other things you’re adding to your frittata) first and let them cool slightly.
• If you’re roasting hard vegetables like carrots, and softer vegetables like broccoli or zucchini, add the softer vegetables later in the cooking time so they don’t overcook.
• Add the egg mixture to the veg when they are warm or cold rather than piping hot. You can use leftover roast vegetables and meat that are cold from the fridge as well for a quick meal.
• Add the cooked ingredients to a buttered or oiled baking dish, sprinkle over grated or crumbled cheese if using, and then pour over the lightly beaten egg and milk/cream mixture that you’ve seasoned with salt and pepper.
• Cook the frittata until just set. This ensures it has a silky texture rather than a dry texture. But I admit, I’ve overcooked frittata plenty, and it’s still fine.

What Vegetables to Add to a Frittata

The possibilities are endless, but vegetables good for roasting include:

• onion wedges
• potato
• sweet potato
• pumpkin/butternut squash
• zucchini
• eggplant
• broccoli
• cauliflower
• carrots
• parsnips
• asparagus
• capsicum
• beetroot
• green beans
• mushrooms
• kale

Other things you might choose to add to your frittata include:

• wilted spinach
• fresh or roasted tomatoes
• sundried tomatoes
• pea
• broad beans
• corn

For flavour, you can add:

• grated tasty cheese
• crumbed feta
• bacon
• leftover cooked meat
• ham
• fresh or dried herbs
• a touch of mustard
• garlic (fresh or powdered)

Because of its versatility, frittata is a great recipe to have under your belt to use up leftovers and avoid food waste.

You might also like: everything you need to know about roasting vegetables.