Name: Last night’s vegetable frittata
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 6 eggs; 1/2 cup (125ml) cream; 1/2 cup (60g) grated cheddar cheese; 4 rashers bacon, chopped coarsely; 1 1/2 cup (270g) coarsely chopped; leftover roasted vegetables (such aspotato, pumpkin, carrot, onion); 1/2 cup (60g) frozen peas or leftover cooked green vegetables (such as quartered brussels sprouts and green beans); mixed salad leaves, to serve

Last night’s vegetable frittata

This dish is both a fabulous way to use up last night’s vegetables and an excellent meat-free meal, frittata always goes down a treat.

Ingredients

6 eggs

1/2 cup (125ml) cream

1/2 cup (60g) grated cheddar cheese

4 rashers bacon, chopped coarsely

1 1/2 cup (270g) coarsely chopped

leftover roasted vegetables (such aspotato, pumpkin, carrot, onion)

1/2 cup (60g) frozen peas or leftover cooked green vegetables (such as quartered brussels sprouts and green beans)

mixed salad leaves, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 20cm square shallow ovenproof dish or cake pan. Line the base with baking paper.

2.Whisk eggs and cream together in a large jug. Season with salt and freshly ground black pepper. Stir through cheese.

3.Cook bacon in a medium frying pan over medium-high heat, stirring, until crisp.

4.Place all the vegetables in prepared dish; top with bacon. Pour egg mixture over vegetables.

5.Bake for about 25 minutes or until frittata is just set. Serve with salad leaves.

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Ingredients

Method

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