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Author Notes: This recipe uses what was leftover from the night before and turns it into a delicious meal. Perfect for breakfast because it’s full of eggs, but you can eat this anytime of the day hot or cold. Better yet, make it after dinner so it’s ready to eat cold in the morning! —Liliana
- 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)
- 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
- Heat oven to 180 degrees. Line a 20 x 30 cm slice tin with baking paper with sides overhanging.
- Sauté 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.
- 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.
- Bake in the oven for 25 minutes, or until top is golden and frittata is set.
- Remove from the oven, allow to cool slightly then lift out onto a flat board to slice.