This roast vegetable frittata is such a great way to use up leftover roast vegetables. It makes the perfect healthy lunch or snack to keep in the fridge for busy days. We also love no food wastage!
Vegetable Frittata
Rated 5.0 stars by 1 users
Category
Sides, lunch, breakfast
Servings
6
Prep Time
10 minutes
Cook Time
30 minutes
This roast vegetable frittata is such a great way to use up leftover roast vegetables. It makes the perfect healthy lunch or snack to keep in the fridge for busy days. Of course, if you don't have leftover roast vegetables, you can easily swap them for fresh vegetables like peas, capsicum or mushrooms, the options are endless.
Ingredients
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6 eggs
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300ml cream
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Salt and cracked black pepper, to taste
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100g fresh baby spinach, chopped
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2 cups leftover roast vegetables
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3 cubes goats cheese
Directions
Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
In a large bowl, whisk together the eggs, cream, salt and pepper.
Add the roast vegetables and baby spinach to your dish and pour over the egg mixture.
Top with the goats cheese cubes.
Bake for 25–30 minutes, or until golden and set in the centre.
Allow to cool slightly before slicing and serving.
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