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Leftover Veg Frittata

by Olivia McCrimmon May 13, 2021 1 min read

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Madelaine's Organic Eggs

Rated 4.9 out of 5

Based on 52 reviews

from $8.50

Schulz Organic Full Cream Milk

Organic Aphrodite Feta

Rated 5.0 out of 5

Based on 1 review

$13.35

Cut down your waste and turn your sad looking vegetables into healthy and delicious meals. All you need is some ideas and hacks into turning what would be waste into something super tasty! We’ve used a mix of roasted and fresh veggies, combined with egg and feta to make this frittata, which is perfect for lunches or a substantial breaky. You can use any combination of veggies that you like, making it ideal for using up whatever’s in your fridge. In this version we used capsicum, corn, potato, tomato and spinach. If you have any bacon or chorizo lying around, that would be great in this too!

Ingredients:

500g Mixed Veg, chopped
1 Onion, finely chopped
8 Eggs
1C Full Cream Milk
1/2 tsp Smoked Paprika
Feta Cheese

Method:

Preheat oven to 180 degrees celsius.
Roast any vegetables that take a bit of time to cook e.g. potato, pumpkin, sweet potato, eggplant.
Heat 2 tbsp olive oil in pan and gently cook onion until it's softened.
In a bowl, mix together the cooked/uncooked veg, with the onion and smoked paprika and season.
In a seperate bowl, whisk together the eggs and milk and season with salt and pepper.
Oil a cast iron skillet or oven-proof tray and then spread the vegetables out evenly.
Pour the egg mix over the top and then sprinkle over the feta cheese.
Place in preheated oven for 35 minutes or until cooked through.

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