Leftover roasted vegetable frittata recipe

Leftover Roasted Vegetable Frittata recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delicious and versatile Leftover Roasted Vegetable Frittata recipe, perfect for using up those extra veggies from last night's dinner. This easy-to-follow recipe combines the goodness of roasted vegetables with fluffy eggs, creating a flavorful and satisfying dish. Whether enjoyed for breakfast, brunch, or even lunch, this frittata is a great way to make the most of leftovers while reducing food waste. With its simple ingredients and quick preparation time, this recipe is sure to become a go-to favorite in your kitchen.

Keywords: leftover, roasted vegetable, frittata, recipe, easy.

Leftover roasted vegetable frittata recipe details

Leftover roasted vegetable frittata recipe, recipe Rating: 4.7
Number of votes:121 

Ingredients

1 tbsp	olive oil
	leftover roasted vegetables:
	parsnip
	baby red potatoes
4 medium	eggs, beaten
	salt and pepper, to taste
100 g	Feta cheese, crumbled

Instructions

In a small ovenproof non-stick frying pan, heat 1 tablespoon of olive oil over medium heat. Add the roasted veg and cook until heated through, but do not allow the veg to brown.

Preheat your oven’s grill to low.

Once the leftover roasted vegetables are heated through, add the beaten eggs, along with salt and pepper to taste. Stir the eggs together with the vegetables, then leave to allow the bottom of the frittata to set. Once you see the bottom setting, take a spatula to the edges of the pan to ensure that the frittata isn’t sticking.

When the frittata starts to set around the edges, sprinkle the crumbled feta over the top. Place the pan under the grill for 5 to 10 minutes, until the frittata is fully set and the edges slightly browned. Serve immediately.

Note:I used probably the equivalent of half a medium parsnip that had been roasted sliced, 3 baby red potatoes that had been quartered and half a carrot that had been sliced. In all it was maybe 200g of vegetables – though you can use more or less according to what you have. Note that I roasted my veg with fresh thyme, chopped shallot, salt and pepper. This no doubt lended flavour to the frittata!

Tip:The trick for a perfect frittata is to cook over a medium to low heat and allow the mixture to set slowly without stirring. Stirring once the egg has begun to set will break the mixture apart. Too high a heat will burn the base before the egg is set sufficiently to finish under the grill.

This recipe has been submitted by Kathy from Chatham.

Preparation time:
ca. 3 min
Cooking / Baking Time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a