Leftover vegetable frittata

A homemade frittata can be a thing of beauty. It is also a great way to use up any left over vegetables from the night before. This Nici Wickes recipe is great cut into wedges and served for lunch

By Nici Wickes
  • 30 mins cooking
  • Serves 6
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  • 50 gram butter
  • 2 onions, chopped
  • 3 cup vegetables - such as broccoli, asparagus and orange kumara, all chopped fine
  • salt and pepper
  • 4 eggs
  • 4 tablespoon cream or milk
  • 1/4 cup grated Parmesan cheese


  • 1
    Preheat oven to 180ºC.
  • 2
    Melt the butter in a large heavy-based frying pan, add the onions and cook gently until translucent –about 10 minutes.
  • 3
    Add the vegetables, season well with salt and pepper, then cook, stirring, for 10 minutes or until just tender.
  • 4
    Preheat the grill. Beat together the eggs and cream, then pour over the vegetable mixture.
  • 5
    Cook gently until the egg begins to cook at the edges, then sprinkle over the Parmesan and grill for 8-10 minutes until the egg is set. Cut into wedges and serve.


  • Serves 6 for lunch. - Feel free to load your frittata up with loads of summery herbs too – try flat leaf parsley and torn basil in the egg mix – as well as for garnish as they are real flavour bursts. - Always cook frittata gently as the eggs have a tendency to split and become curdled and watery (a process called “syneresis”) if cooked too high or for too long.

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