Use up leftover vegetables and avoid waste with this “free-up-the-fridge” roast vegetable frittata.
Another shopping week has past and a few more leftover vegetables are knocking around in the crisper waiting to be used up.
Last fortnight I shared a kid-friendly vegetable curry that uses up the bits and bobs leftover at the end of the shopping week. Today’s recipe is another waste-free idea: the versatile roast vegetable frittata.
Not only can you use up vegetables and herbs in this frittata, but you can also use up cooked meat, bacon, ham as well as bits of cheese, the last of the cream, sour cream, 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.
Use a little pitta bread and some homemade sauce straight from the freezer for an easy roast vegetable pizza.
Toss them with pasta or whip up a quick vegetable lasagne.
- 2 cups mixed vegetables (see note)
- 6 eggs
- Milk (see note)
- 1 cup cheese, grated (see note)
- Cut vegetables into bite-size pieces.
- Toss vegetables in oil with a little salt and pepper.
- Roast at 200°C for 20 – 30 minutes or until cooked through. Set aside to cool.
- Whisk eggs with milk. Stir in cheese and cooled vegetables.
- Pour into a greased baking dish and top with grated cheese.
- Cook at 180°C for 30-50 minutes or until just cooked through.
- Serve with a side salad or some crusty bread.
You can use whatever vegetables you have on hand. Try any of the following: pumpkin, sweet potato, potato, carrots, zucchini, broccoli (including the stem), cauliflower, beans, squash, parsnip, asparagus, eggplant, capsicum, onion, garlic, kale. You can add vegetables like peas or corn but they are better steamed rather than roasted.
This dish is easy to scale. Just add a couple of extra eggs for every extra cup of vegetables you add.
This is a vegetarian dish, but if you have leftover cooked meat you can chop it up and add it to the frittata too.
Instead of the milk, use up leftover cream, sour cream or ricotta cheese.
Any cheese can be added to your frittata. It's an opportunity to use up leftover feta or parmesan.
Amount Per Serving: Calories: 285Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 314mgSodium: 360mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 20g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.