Serves = 4
8-10 eggs
3-4 cups of vegetables
1 cup grated cheese
Pepper to taste
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Liza’s 'Bits and Bobs Frittata’
Transform leftover greens, odds and ends from the fridge to create a simple and delicious meal that minimises waste and maximises flavour!
55
mins
7
ingredients
$2.35
/ person
Gear
Ingredients
It’s this easy
- Preheat a fan forced oven to 180oC
- Line a baking dish with baking paper
- Add your vegetables to the tray – you can do layers, or just put it all in together!
- Crack the eggs into a jug or bowl and scramble vigorously with a fork or whisk
- Add cheese to the eggs and mix through
- Pour the egg mix over the vegetables in the baking dish. Make sure all the vegetables are covered so that they don’t burn. If adding cherry tomatoes, you can position them on top.
- Top with pepper and any nuts, seeds or dukkha if using them
- Bake in the oven for approximately 40 minutes, then turn the oven off, leaving the frittata in for an extra 10 minutes to ensure the egg has fully set.
- Serve with a side of rocket or baby spinach, and relish or chutney if you have any handy.
Tweaks
- This is a great recipe to use up any limp asparagus or wilting veggies from the crisper. My favourite vegetables to use are pre-roasted pumpkin, pre-roasted sweet potato, frozen corn, frozen peas, cherry tomatoes and baby spinach.
- For extra flavour and crunch try adding nuts, seeds or dukkha.
Notes
Nutrition information (per serve):
- Energy (1529kJ)
- Protein (25.2g)
- Total Fat (24.6g)
- Saturated Fat (10.0g)
- Carbohydrate (9.0g), (Starch (3.0g), Sugars (6.0g), Added sugars (0g), Free Sugars (0g))
- Dietary Fibre (5.4g)
- Sodium (369mg)
- Calcium (343.mg)
- Iron (4.1mg)
