Who doesn’t love breakfast for dinner? Leftovers Frittata is one of my favourite ways to get rid of leftovers in the fridge and whip up an easy supper. It requires a little imagination and a devil-may-care attitude. For those needing a little guidance on their first attempt, here is a simple formula to get you started but feel free to throw it out the window and go with what looks and smells good!
2 cups mixed vegetables, chopped
3/4 cup protein (beans, tofu, chicken, or beef)
1 cup cooked starch (potato, squash or rice)
1 cup shredded greens
1 tomato, chopped and seeded
3 tbs. leftover salsa
1/2 cup cheese
1/4 cumin or desired seasoning
3 tbs. milk
1 tbs. fresh dill or other herbs
Pinch chilli flakes or other spice
Salt and pepper
Don’t over mix. Butter or oil your pan.
Preheat oven to 200 degrees
In a frying pan with an ovenproof handle* heat the oil and sauté onion, garlic and any peppers over a low heat. Sauté until vegetables are just tender but not browned. Add other faster cooking vegetables (e.g. zucchini, broccoli) and continue cooking, stirring occasionally, until tender. Add the starch (rich, potatoes), stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
Then add the tomatoes or salsa, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
Beat the eggs with the salt, pepper, herbs and spice. When all the vegetables are cooked, pour the eggs over them.
Sprinkle the cheese on top and slip the pan into the oven for 15 to 20 minutes, until the eggs are fully set and the cheese has melted and begun to brown. You may want to turn on the broiler for the last 2 minutes.
Let cool for a few minutes to aid in separation from the sides. Run a knife along the edges to ensure it’s detached. Cut into wedges and serve.
*If you do not have a fry pan with an ovenproof handle, you can transfer the vegetable egg mixture into a casserole dish.
Preparation time 20 minutes