Leftovers Frittata

Name: Leftovers Frittata
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 1 clove of garlic, peeled, finely sliced; 2 rashers of bacon, finely chopped; 2 cups leftover roast vegetables; 12 eggs, lightly beaten; 1/2 cup milk (or cream); salt; freshly ground black pepper; 1 bunch fresh parsley or basil, finely chopped; 1 cup grated cheddar cheese; 100 grams Feta, crumbled into chunks; 1/4 cup grated parmesan cheese; 1 cup baby spinach leaves; 250 grams cherry tomatoes, halved

15 ingredients

5 steps

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 clove of garlic, peeled, finely sliced
2 rashers of bacon, finely chopped
2 cups leftover roast vegetables
12 eggs, lightly beaten
1/2 cup milk (or cream)
salt
freshly ground black pepper
1 bunch fresh parsley or basil, finely chopped
1 cup grated cheddar cheese
100 grams Feta, crumbled into chunks
1/4 cup grated parmesan cheese
1 cup baby spinach leaves
250 grams cherry tomatoes, halved

Directions

1

Heat oven to 180 degrees. Line a 20 x 30 cm slice tin with baking paper with sides overhanging.
2

Saute the onions, garlic and bacon in a frypan until onions are translucent. Add the leftover vegetables and stir to combine. Transfer to the prepared tin.
3

Mix the eggs and milk/cream together in a bowl, season with salt and pepper, add the cheeses and the spinach then pour into the pan. Top with halved cherry tomatoes.
4

Bake in the oven for 25 minutes, or until top is golden and frittata is set.
5

Remove from the oven, allow to cool slightly then lift out onto a flat board to slice.