I’ve never been a fan of reheating leftover vegetables (unless of course it was turkey dinner!). In fact, leftover vegetables would always end up in the fridge, but more times than not they would find their way to the garbage can a few days later. Because I don’t like to throw out food, I became really good at cooking just enough vegetables that would be consumed at mealtime. However, there is still the odd time when too many veggies are cooked.
I am happy to report that I have discovered a new way to enjoy leftover vegetables, and it builds a complete meal for breakfast, lunch or dinner. The ingredients you will find in my recipe below are based on what I had in the refrigerator at the time. If I made this dish next week, I am sure the ingredients would change! This recipe could serve two people, so if you have more vegetables lurking in your fridge and have more than two mouths’ to fill, then just double or triple the recipe!
Leftover Vegetable Frittata
- 1 tablespoon butter or coconut oil (I used coconut oil)
- 1 cup diced leftover vegetables (I used roasted potato wedges, roasted acorn squash, steamed broccoli)
- 2 eggs
- Small chunk of cheese (I used feta)
- Splash of milk
- Salt and pepper to taste
Heat oven to 350°. Melt butter or oil in frying pan and add diced vegetables, cooking until lightly brown. In the meantime, in a small bowl, beat eggs with milk and add feta cheese and seasonings to taste. Pour egg mixture over vegetables and pop in heated oven. It is cooked when it looks set and it pulls away from the pan, 5-10 minutes for small frittata, and longer for a bigger one.
After I made this dish, I came across this excellent graphic from epicurious, which gives lots of different options for customizing a variety of frittatas.
So, next time you’re rushed for dinner and you have some leftover vegetables hanging out in your fridge, whip up a frittata – a delicious, budget conscious, and healthy meal.