Leftovers Frittata

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!

Waste not, want not – this is typical homestyle Italian cooking that feeds a family with very little. Use whatever you have on hand to make it your own.

Omit the feta if you like and you can add any leftover chunks of meat or chicken you have hanging around to make this even more substantial. You could even throw in some leftover cooked pasta!

Leftovers Frittata

Turn leftovers into another meal! This is simple, economical and delicious - use it as a template and add whatever you have on hand,

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Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 brown onion, peeled and finely chopped
• 1 clove of garlic, peeled and finely chopped
• 2 bacon rashers, chopped
• 2 cups leftover roast vegetables/meat of your choice
• 12 eggs, lightly beaten
• ½ cup milk or cream
• salt
• freshly ground black pepper
• 1 handful fresh herbs of your choice (parley or basil are mine)
• 1 cup Cheddar cheese, grated
• 100 g Feta, crumbled
• ¼ cup Parmesan cheese, grated
• 1 cup baby spinach leaves
• 250 g cherry tomatoes, halved

Method

 

1. Heat oven to 180 degrees. Line a 20 x 30 cm baking tray with baking paper with sides overhanging.
2. Sauté the onions, garlic and bacon in a frypan until onions are translucent. Add the leftover vegetables/meat and stir to combine. Transfer to the prepared tin.
3. 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.
4. Bake in the oven for 25 minutes, or until top is golden and frittata is set.
5. Remove from the oven, allow to cool slightly then lift out onto a flat board to slice

Notes

You can make this without using leftovers, anything goes really. Chopped ham, salami or Chorizo would be good additions.  Try jarred preserves such as sun-dried tomatoes or roasted capsicum. Frozen spinach, thawed and drained would work well too. 

Just ensure to use around 2 cups of whatever you like and the recipe will work every time.

Recipe from my book Easy Home Cooking Italian Style – New Holland Publishers . Images – Jonathan VDK