20 Minute Leftover Roasted Vegetable Frittata
By planning ahead and cooking extra vegetables, this super quick Leftover Roasted Vegetable Frittata can easily be whipped up for dinner on a busy weeknight. The frittata is also great cold, so tuck any extras into lunchboxes.
Servings: 4
Calories: 265kcal
Ingredients
- 6 eggs
- 2 Tbsp finely chopped fresh herbs (try parsley & basil)
- Salt & pepper
- 2 Tbsp butter or ghee
- 1 clove garlic crushed
- 4 cups roasted vegetables at room temperature or slightly warmed in the oven.
Instructions
- Pre-heat the grill.
- In a small bowl, beat the eggs together with the chopped herbs and a good seasoning of salt and pepper.
- Set the beaten eggs aside.
- Melt the butter in the fry pan over a medium - low heat.
- Add the crushed garlic, and cook for 1 minute.
- Add the vegetables to the pan and toss lightly to cover the vegetables in the garlic butter.
- Reduce the heat under the fry pan to low.
- Whisk the eggs briefly to ensure the herbs are thoroughly incorporated, then gently pour the eggs over the vegetables. Push the vegetables below the eggs, and gently move the vegetables to ensure that the egg flows into all the gaps.
- Allow the frittata to cook for 10 minutes. You will start to see small bubbles rising in the mixture, but the top will not be set at the end of this cooking time.
- Place the frittata under the grill for 3 - 5 minutes, or until the top has set and has started to brown.
- Set the frittata aside for 5 minutes before serving, or allow to cool completely and serve at room temperature.
Notes
Nutrition information is provided for information purposes only. Actual nutritional values will change according to the vegetables you use, and whether you add cheese to the frittata.