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Home / Organic Recipes

Leftover Veg Frittata

by Olivia McCrimmon May 13, 2021 1 min read

Leftover Veg Frittata

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Veggie Box Hagens Organics
Rated 4.8 out of 5
Based on 119 reviews
$65.00
Madelaine's Organic Eggs Madelaines Eggs
Rated 4.8 out of 5
Based on 40 reviews
from $8.50
Unit
Schulz Organic Full Cream Milk Saint David Dairy
Rated 5.0 out of 5
Based on 17 reviews
$6.50
Weight
Organic Brown Onions Hagen's Organics
Rated 4.8 out of 5
5 Reviews
$5.00
Weight
Organic Aphrodite Feta Aphrodite Feta
Rated 5.0 out of 5
Based on 1 review
$13.35
Weight

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:

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

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