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
onion, finely chopped
clove of garlic, peeled, finely sliced
rashers of bacon, finely chopped
leftover roast vegetables
eggs, lightly beaten
milk (or cream)
freshly ground black pepper
fresh parsley or basil, finely chopped
grated cheddar cheese
Feta, crumbled into chunks
grated parmesan cheese
baby spinach leaves
cherry tomatoes, halved
In This Recipe
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.
I am an author, cook, traveller and proud Mama of two boys. I have published three books - 'Easy Home Cooking Italian Style', 'Food for Sharing Italian Style', and 'The Sweet Life - Easy Home Baking and Sweet Treats.' My books reflect my Italian heritage. I also write fiction and feature articles.