Easy leftover frittata.


This is a great way to use up left over roast vegetables, potatoes etc.

I also sometimes  add in grated zucchini, sauté onions etc, always vege but you can definitely add in some bacon or ham if you so desire.


So lets get started:


Gather together some left over roast vegetables if you have some.

Or roast 1/2 butternut squash cut into cubes or 2 medium sweet potato done the same way.

3 onions sliced and cooked slowly in a pan until starting to caramelise.

1 zucchini grated

1/2 can corn kernels if you have, or  left over ears with the kernels removed.

3 handfuls of spinach you can wilt with your onions right before you add into the baking tray.

1/2 cup feta crumbles

grated cheese for the top

Sliced tomato for the top if you wish.

5 eggs whisked together with 1/2 cup cream

salt and pepper


First turn on your oven and pre heat to 170’c.

So what I do here is take your roasted vege and your corn, feta, zucchini,  onions and spinach mix and gently combine all together in a bowl.

Place the mix into a lined deep baking tray, or pyrex dish. ( just big enough for your mix as you want the egg mix to coat is and bake nicely)

Whisk the eggs and cream together and season with salt and pepper.

Pour the egg mix over the top of your vegetable mix, add the sliced tomatoes if your using and the grated cheese.

Place into a pre heated oven of 170’c, cook for 30-40 mins until set in the middle, check on it half way through if the top is browning up too much cover with tinfoil and finish the baking time.

Once cooked let cool for 10 mins and then slice into wedges and enjoy with a side salad and some chutney.


Hope that all makes sense! It really is a great way to use up any vegetables you have around and left over. Its a crustless quiche if you want to call it that too!


Happy days!

Love Cupcake xx



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