Easy Leftovers Frittata
Use your leftovers to create the perfect light meal for a brunch or picnic.
Serves: 4
Time: 45 minutes
Ingredients:
5 eggs
¼ cup of milk
salt and pepper
1 ½ tablespoons of olive oil
1 small onion
1 teaspoon of minced garlic
100g leftover cooked meat
100g leftover cooked vegetables
1 bag of shredded cabbage (200g)
½ teaspoon of dried oregano
Equipment:
23cm square cake tin
baking paper
large mixing bowl
measuring cups
whisk
scales
chopping knife
large chopping board
large frying pan
turner
oven mitts
- Gather everything together
Get all the ingredients and utensils together that are needed for this recipe. Put them on the bench so that you are ready to cook. Preheat the oven to 180℃. Line your tin with baking paper ensuring that the paper extends a couple of centimetres over the sides.
- Prepare the protein
Crack the eggs into a large mixing bowl and add the milk, salt, and pepper. Gently whisk together until combined and set aside. Weigh 100g of your meat leftovers using the scales and set aside.
- Prepare the vegetables
Cut off both ends of the onion and remove the skin. Cut the onion in half and slice. Weigh 100g of your vegetable leftovers using the scales and set aside.
- Start cooking
Place the large frypan over medium heat and add the olive oil. Add the onion and garlic and cook for 3-5 minutes until soft. Mix in the meat, vegetables, cabbage, and oregano and stir occasionally for 2-3 minutes until heated through. Season with more salt and pepper.
- Bake the frittata
Transfer mixture into the lined tin and place in the oven for 30 minutes. When ready, the egg should be cooked and the top will be golden brown.
- Cool and serve
Remove the tin from the oven and leave to cool on stove top for 10 minutes. Lift the frittata out of the tin using the baking paper and place on chopping board. Slice into 4 pieces and serve.
