main dishes
ByMelissa Goodwin Updated on
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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!
A frittata is just a quiche without a crust, making it quicker, easier, and cheaper to throw together, and low-carb if that’s your thing. If you prefer, you can put a sheet of shortcrust pastry on the bottom of the pan to make this a quiche. To prevent it from going soggy, blind-bake it for about 10 minutes before adding the filling.
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.
Yield: 4
Roast Vegetable Frittata
A frittata is a great way to use up the leftovers you have in your fridge. Add whatever vegetables you have, a mix of leftover cheeses, and even leftover meat for a non-vegetarian version, can all be baked into an eggy meal that reduces waste and saves money.
Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Ingredients
- 2 cups mixed vegetables (see note)
- 6 eggs
- Milk - approx. 1/4 cup (see note)
- 1 cup cheese, grated (see note)
Instructions
- 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.
Notes
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.
Nutrition Information:
Yield:
4Serving Size:
1
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.
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