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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.