Lunch

Roast vegetable frittata

Don't let any leftover roast vegetables go to waste with this scrumptious roast vegetable frittata. Using pre-cooked veges makes things so easy!
Roast vegetable frittata
6
1H

Ingredients

Method

1.Preheat oven to 170°C. Line a 20cm round springform pan with baking paper.
2.Heat 2 tablespoons of the oil in a frying pan; cook onion, stirring, for 4 minutes or until soft. Add the garlic and chilli; cook, stirring, for 30 seconds or until fragrant. Cool.
3.Whisk eggs into cooled onion mixture until combined; season with sea salt. Arrange vegetables in pan; sprinkle with cheese. Pour over egg mixture. Press down lightly to ensure all ingredients are covered with egg.
4.Bake for 45 minutes or until just set in the centre. Stand for 10 minutes. Top with kale; serve with lemon wedges.

• You can use any combination of leftover veges in this frittata. If you prefer, use rocket, silverbeet or spinach instead of kale. • This is delicious served with crusty bread, a mixed-leaf salad and some tomato salsa on the side. For a meat-lovers’ version, add a little leftover ham with the vegetables in step 3.

Note

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