Traditional recipes

Leftover roasted veg frittata recipe

Leftover roasted veg frittata recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Leftover potato

This is such a great way to use up that bit of roasted veg that would otherwise languish in the fridge. Similarly, I made mine with leftover roasted potato, parsnip and carrot - which worked beautifully - but do use whatever leftover veg you have.


Greater London, England, UK

83 people made this

IngredientsServes: 2

  • 1 tablespoon olive oil
  • leftover roasted veg (see footnote)
  • 4 eggs, beaten
  • salt and pepper to taste
  • 100g feta cheese, crumbled

MethodPrep:3min ›Cook:10min ›Ready in:13min

  1. In a small ovenproof non-stick frying pan, heat 1 tablespoon of olive oil over medium heat. Add the roasted veg and cook until heated through, but do not allow the veg to brown.
  2. Preheat your oven's grill to low.
  3. Once the veg is heated through, add the beaten eggs, along with salt and pepper to taste. Stir the eggs together with the veg, then leave to allow the bottom of the frittata to set. Once you see the bottom setting, take a spatula to the edges of the pan to ensure that the frittata isn't sticking.
  4. When the frittata starts to set around the edges, sprinkle the crumbled feta over the top. Place the pan under the grill for 5 to 10 minutes, until the frittata is fully set and the edges slightly browned. Serve immediately.

Note

I used probably the equivalent of half a medium parsnip that had been roasted sliced, 3 baby red potatoes that had been quartered and half a carrot that had been sliced. In all it was maybe 200g of veg - though you can use more or less according to what you have. Note that I roasted my veg with fresh thyme, chopped shallot, salt and pepper. This no doubt lended flavour to the frittata!

Tip

The trick for a perfect frittata is to cook over a medium to low heat and allow the mixture to set slowly without stirring. Stirring once the egg has begun to set will break the mixture apart. Too high a heat will burn the base before the egg is set sufficiently to finish under the grill.

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

This fritata was so easy and I liked being able to use my leftovers, so often they get binned. I had a mixture of roasted parsnip, sweet potato, onion and kale. it was delicious and easy!-20 Jan 2009

Used different ingredients.I added some fresh chopepd herbs to the fritata as my roasted veg didn't have any-28 Jan 2009

A real time and money saver. My leftover veg included regular potatoes, onion, parsnip and cauliflower. We had this for dinner with oven chips - nice and easy. Thanks for a great recipe-28 Jan 2009


Leftover roasted veg frittata recipe - Recipes

If you don’t know, know you’ll know. The frittata is basically one of THE greatest foods. EVER. It’s so quick to make, easy, inexpensive, and it’s also the perfect vehicle for leftovers—not to mention that it’s equally delicious at breakfast, lunch, and dinner. My Leftovers Frittata is crazy versatile and highly customizable. With my formula and my tips and tricks, I can guarantee this will be a staple food in your house in no time. It’s as great for simple weekly meal prep as it is an impressive option when you host brunch.

Frittatas are omelette meets crustless quiche made from eggs and any other ingredients and seasonings that you want to add. With all the possibilities on this Leftovers Frittata recipe, you’ll never ever get bored and with my easy method and simple tips, you’ll become a leftovers frittata pro in no time.

The versatility of a leftovers frittata makes it a must for your weekly meal planning and meal prep. It can be eaten cold, room temperature or steamy warm and the possibilities for the add-ins are truly endless and you guys know how I feel about recipes that offer you tons of wiggle room to get creative and to make it work for you and your needs. I find when I make a weekend brunch frittata or even just the frittatas I make as meal prep for the week – they are always an amazing opportunity to do a little fridge clean-out and to use up some of those leftovers that have become stragglers.

Listen though, we need to have a little talk. A poorly-made frittata is just a straight-up tragedy. We’ve all had a less-than-stellar frittata. You know the ones spongey, flavorless, bland and dry. I want to make sure you avoid this horrible fate, because no one should ever have to endure this – I wouldn’t wish this on my worst enemy.

Here are Some Tips and Common Frittata Mistakes to Avoid:

Just Beat It. Don’t Annihilate It. Over beaten eggs will go nice and big while cooking, then fall flat and be dense as it cools. Beat just enough to combine the egg whites and yolks.

Have Your Add-in Ingredients Cooked Before You Add Them to the Eggs. Since I am suggesting that the frittata is a really great use for leftovers, these will of course already be cooked, but it’s important to note, when starting from scratch and adding fresh ingredients to your frittata, you’ll want to cook them separately, as well, before adding to the eggs. If you are adding greens, zucchini, mushroom, tomatoes or other veggies that release moisture as they cook, drain off or squeeze out the excess moisture before adding to the eggs. Any ingredients you are adding to the eggs won’t cook too much more, since frittatas cook quickly, so be sure that ingredients like potatoes are already tender going in, that your meats are cooked through, etc. If your leftovers are straight from the fridge, ice cold, consider giving them just a quick minute or two in the pan to take the chill off, before adding the eggs.

For Even Distribution of Ingredients. Stir your already-cooked (but not hot) ingredients into the eggs before adding it all to the pan at once vs the method of pouring the eggs over the ingredients already in the pan. I personally find that this helps eliminate having ALL the ingredients sunk to the bottom of the frittata or lumped in one area. To have a nice pretty frittata top, leave a handful of your ingredients out from the eggs, mix the rest in and then top your frittata with a sprinkle of those remaining ingredients, just before cooking. If you don’t care or don’t wanna fuss with it. Go for it by heating/cooking your ingredients right in the pan and pouring the eggs over top.

Season Well and Early. Add a generous sprinkle of sea salt and black pepper to the eggs, as you beat them, before you pour in the pan. This ensures that it is well-distributed not just sitting on top.

Milk-it, If You Can. If you can tolerate dairy, a small amount of full fat, high quality milk, yogurt or sour cream will take your frittata to a whole ‘nother level. Extra custardy and rich. But don’t overdo it, too much dairy will make for a not well set frittata. For best results, I suggest approximately 1/4 cup of dairy to 6 eggs, 1/2 cup to 12 eggs, (1/3 cup for 8-10 – you get the idea). Can’t do dairy? Go with a creamy, unsweetened full fat coconut milk, if you’d like or just leave it out. (More watery non-dairy milks like almond won’t give you the luscious creamy results and it’ll just water down the eggs, so best to just skip those)

Cast Iron Skillets Do it Best. As far as I am concerned, a well-seasoned cast iron skillet makes THE best frittata. Because it conducts and holds heat well, you’ll get an evenly cooked frittata with nicely golden brown edges without that dry crusty edge that other pans can produce. Frittatas also tend to stick to stainless steel pans that aren’t properly oiled and it’s just not the same. I suggest a 10-inch cast iron skillet for 8-12 egg frittatas. Less eggs? Use a smaller pan or note that it will result in a thinner frittata and it’ll cook a bit quicker. While many folks suggest non-stick skillets for easy results, most contain toxic chemicals that will leech into our food, so I prefer to avoid and instead reach for my well-season cast iron.

Be Mindful to not Overcook your Frittata. An overcooked frittata is dry, spongey and just plain sub-par. Keep a keen eye on your frittata. Pull it out of the oven when it’s just barely set. The cast iron retains heat and will continue to cook the frittata. Best to play it safe and check your frittata about 5 minutes prior to when it “should be done”.

The Combo Stove Top and Oven Method is Best. I recommend a quick cook on the stove top, cooking until the edges begin to pull away from the pan (3-5 minutes) then finishing in the oven until just set. This provides the best results and helps to avoid an overcooked frittata. You can cook it entirely on the stove top or in the oven, but I find frittatas to cook best and most evenly with this method. I recommend a 350ºF oven for most frittatas, if it’s on the thicker side, you may want to go for 375º – 400ºF.

Cheese if you want. Or not. Mix in your favorite grated or crumble cheese, same as the ingredients, mix into the egg mixture and for a golden top, sprinkle a little on top, too.

Just Some of the Ingredients You Can Add to Your Leftovers Frittata – The Options and Combos are Limitless:

leftover cooked proteins: bacon, sausage, shredded or diced chicken, pork or beef, smoked salmon, ham, lamb, tofu, etc.

cooked veggies: greens like spinach, kale or chard, onion, zucchini, tomatoes, mushrooms, bell peppers or roasted peppers, scallions, potatoes, squash, brussels sprouts, fennel, leeks, asparagus, peas, broccoli, etc.

other add-ins: fresh herbs like basil, oregano, tarragon, sliced olives, cooked beans like chickpeas or lentils, kimchi, try leftover cooked pasta, rice or quinoa, toasted bread, etc.

cheeses: parmesan, goat cheese, feta, mozzarella, cheddar, ricotta, gruyere, etc.


1. Fold them into an omelet

Picture this: It’s Monday morning, you have last night’s roasted veg in the fridge, but no desire to sit and eat straight sweet potatoes with a fork and a side of coffee. Well, you don’t have to. All three experts tout the ease and yum factor of tossing your old vegetables in with some eggs to elevate an omelet. Eating colorfully is the basis of any healthy diet, so adding some leafy greens and sautéed veggies into the mix with your protein will give you long-lasting energy to get you through the day. (Added bonus: Because they’re pre-cooked, there’s less you have to do to prep them.) Zeitlin even suggests switching it up and dicing the veg to throw into a frittata or baked eggy muffins if you’re feeling creative.


I really don’t recommend freezing a frittata. Its OK but they can come out a little soggy. Frittatas are so quick and easy to make there really is not need to freeze them – make them using leftover roast chicken which has been frozen!

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!


Roasted Vegetable Frittata

Roasted Vegetable Frittata is the perfect way to enjoy leftover roasted vegetables. Loaded with potatoes, zucchini, bell pepper, onion and tomato - such a satisfying frittata recipe!

As promised, here is the recipe for the first half of your leftover Oven Roasted Vegetables. This frittata recipe may seem familiar as it's based on my go-to breakfast frittata - I just swap in whatever vegetable, meat, or cheese that sounds good or that I have on hand and it always seems to turn out well. (In the fall I make it with leftover Roasted Fall Vegetables.)

When you scoop your leftover vegetable bake out of the container, use a slotted spoon. Save any remaining liquid for the soup that you'll make tomorrow.

If you've soaked your beans for tomorrow, you should cook them today. Reserve 2 cups of the cooked beans for your soup and freeze the rest. You'll also need one bunch of kale (Lacinato is my favorite) a few carrots, and some Parmigiano-Reggiano cheese.


Heat the oven to 350 degrees Fahrenheit.

In a medium bowl, whisk the eggs with cream, 1/2 teaspoon of the salt, pepper, and the cheese.

Heat the olive oil in an oven-safe 10-inch skillet (non-stick or a well-seasoned cast iron pan are best).

Add the zucchini, onions, and bell pepper. Cook, stirring every once and a while until the onions are soft and the zucchini and bell peppers have a little color about 5 minutes.

Season with 1/4 teaspoon of salt then add the spinach. Toss the spinach around the pan until it’s ever so slightly wilted and bright green.

Turn the heat to low. Give the egg mixture another whisk then pour into the skillet. Shimmy the pan back and forth a bit to distribute the egg around the vegetables.

When the edges of the frittata begin to set and turn lighter in color, slide the skillet into the preheated oven about 1 minute.

Bake for 20 to 30 minutes, until the eggs are barely set and the frittata trembles — like jello — when you give the pan a gentle shake. Keep an eye on it as it bakes and check the frittata a few minutes before it’s supposed to be done. You are not looking for a brown top, just one that looks cooked and barely set.

Serve the frittata hot or cold with fresh herbs on top.


Leftover Mashed Potatoes & Sweet Potatoes:

Leftover mashed potatoes are a great way to thicken up soup like this Navy Bean Soup with Bacon and Wild Rice Chowder . They also make great Potato Cakes or pancakes and fritters or croquettes. The possibilities are almost endless to use leftover root vegetables when you start out with a mash! If your leftovers aren’t in a mash, maybe they’re cooked and soft enough to mash and proceed.

This slideshow requires JavaScript.

1. pierogies:

Pierogies may not be the easiest option, but are one of the most delicious, especially if you have a good amount of mashed potato or sweet potato. Just scale a recipe, like this one The Smitten Kitchen .

2. gnocchi:

Since gnocchi is often made from potatoes, mashed can stand in. The amount of dairy in the potatoes may affect the texture. Try adding a little extra flour or use this recipe for Mashed Potato Gnocchi .

3. potato “muffins”:

Make potato muffins – press mashed potatoes into greased mini muffin tins, top with cheese and bake at 400 degrees F. till golden brown.

4. croquettes:

Wrap portions of mashed potatoes around a small cube of cheese. Dip into flour, then egg wash, then back in the flour (or in breadcrumbs) and deep fry. If you’d like an actual “recipe” see this one from Paula Deen.

5. bubble & squeak:

A mix-up hash like recipe, bubble and squeak is easy and it’s delish. See this recipe from GoodFood .

Salmon & Asparagus Hash with Hollandaise Sauce


Quick hummus and roasted vegetable wrap

This wrap is a great option for a work-from-home lunch! Spread a layer of hummus on a whole wheat wrap, followed by a sprinkle of nuts or seeds and your roasted vegetables. Add any leftover protein you’ve got on-hand, or top with cheese for a balanced vegetarian wrap.


Roasted Vegetable Frittata

I can’t get enough roasted veggies these days: roasted veg in my salad, roasted veg in my sandwich, roasted veg in my soup and now roasted veg in my frittata! Roasted veg party in my mouth! Frittatas are awesome because: 1. It’s a great way to use up leftover veggies you have lying around. And 2. They taste great the next day and the day after that, and the day after that, and… I divided this into slices for Mark and me to take to work. We heated them up in the toaster-oven for breakfast, so yummy. Oh and 3. It’s a super hearty way to start the day / end the day / eat all day.

Ok friends, a month or so ago I was tagged by the sweet and lovely Olivia from Primavera Kitchen to participate in a post where I share my writing techniques/process. Because I’m the girl that always broke the chain in that chain letter game my first instinct was to tell her I couldn’t do it, also, the writing part of this whole blogging thing is my least favorite – there I said it. But Olivia is the kind of girl you just can’t say no to. I only know her through the internet but somehow, through the computer screen, she gives off this warm, friendly, I’m-here-for -you vibe – I don’t know how she does it. Also, she’s only been blogging for like 5 months which is crazy! She made these amazing eggplant pizza bites - I’m still drooling over them. Oh, and english is her second language. What?! I think we will have to meet in person so I can be sure she’s real! Kidding! But I really do want to meet you Olivia!

So this whole blog post writing thing goes something like this: I get groceries on Saturday. I cook and take pictures on Sunday. I edit pictures on Wednesday night after work (my night off from the dog park). During the week I jot down notes of things I want to say or share on little scraps of paper I carry around in my bag – I’m old-school (more like unorganized) like that. Also, writing the first words in a brand new cute notebook is so much pressure! Scraps of paper are so much less intimidating. I also use these scraps for my recipe developing – sometimes I’ll even get all high-tech and take a pic of said scrap with my phone! After a week of collecting scraps I’m ready to write my post, usually on Friday evening after work, all curled up with a glass of wine – ugh, I sound like an old lady. I keep my posts pretty light on topic and stick to the foodie theme, sometimes things get personal, depending on how many glasses of wine I’ve had but those posts usually get deleted the next day before they go live. I had a reader complement my lack of personal story back when Earthy Feast was still young, fresh and easily influenced. Not sure why that little comment has stuck with me all this time, guess it’s time to let it all hang out and tell you all how I really feel! Kidding… kinda! Ok, all emotions aside, I think beet-dyed pink eggs are the prettiest!

Ingredients for the Frittata

2 sweet potatoes (or any other vegetables you have on hand)

2 cups fingerling potatoes

2 handful pearl onions (or any onions you have on hand)

1 handful fresh cut herbs of choice (I used parsley and chives)

Butter an over-proof dish with a good sized rim. Using your hands, toss your onions/potatoes/vegetable of choice with a bit of olive oil, cumin, cayenne and salt + pepper. Roast in a preheated oven at 375F for 15 minutes. In a large cup or bowl whisk eggs with splash of milk or cream together with the goat cheese and herbs. Some salt and pepper would be good here too. After the veggies are tender, remove from oven and let them cool slightly. Pour egg mixture over the veggies and top with thinly sliced beets. I brushed my beets with a little olive oil for a shiny look. Return to oven at 350F for about 8 minutes then switch over to a low broil for an additional 3 to 5. Let cool slightly before serving.

Stay tuned next week for a Thanksgiving / Friendsgiving roundup of recipes from here and around the web!


Roast vegetable frittata

  • 600g sweet potato (kumara) or pumpkin, peeled and chopped
  • 1 red capsicum (bell pepper), cut into eight pieces
  • 2 zucchini (courgettes), quartered
  • 4 baby new potatoes, quartered
  • olive oil and sea salt for sprinkling
  • 6 eggs
  • 1 cup (250ml) single (pouring) cream
  • ½ cup grated aged cheddar or parmesan cheese
  • 2 tablespoons shredded basil
  • cracked black pepper
  1. Preheat the oven to 180°C (350°F). Place the sweet potato or pumpkin, capsicum, zucchini and potatoes on a baking tray lined with non-stick baking paper. Drizzle with oil and sprinkle with salt. Bake for 40 minutes or until soft and golden.
  2. Place the vegetables in a 20 cm (8 in) non-stick frying pan. To make the frittata, whisk together the eggs, cream, cheese, basil and pepper.
  3. Pour over the vegetables in the frying pan and cook over low heat for 8–10 minutes or until the frittata begins to set. Place the frittata under a preheated hot grill (broiler) and cook for 2 minutes or until golden.
  4. Allow to stand for 5 minutes before slicing into thick wedges. Serve immediately with a simple salad or toast. Serves 4–6.

Tip: Other combinations of cooked vegetables can be used to make frittata – char-grilled eggplant (aubergine) and mushrooms work really well. You can also use leftover roast vegetables and add ingredients such as chopped cooked chicken, drained canned tuna, other kinds of hard cheeses and fresh herbs.


Watch the video: Συνταγή για ομελέτα με ντομάτα και τυρί (November 2021).