Name: Basic Leftover Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 eggs (for a 12-inch round pan – you may use less if your pan is smaller); ½ cup milk (use less milk for less eggs, E.g., 6 eggs = ~1/4 cup milk, 8-10 eggs = 1/3 cup milk); 2-4 cups of leftover/cooked vegetables (here I have used pan-cooked chard u0026 oven roasted beetroots, sweet potato and onion); ~200g cubed/grated cheese of choice (here I have used feta); Salt and pepper

Basic Leftover Frittata

Recipe by Embody NutritionCourse: Lunch, Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

12 eggs (for a 12-inch round pan – you may use less if your pan is smaller)
½ cup milk (use less milk for less eggs, E.g., 6 eggs = ~1/4 cup milk, 8-10 eggs = 1/3 cup milk)
2-4 cups of leftover/cooked vegetables (here I have used pan-cooked chard & oven roasted beetroots, sweet potato and onion)
~200g cubed/grated cheese of choice (here I have used feta)
Salt and pepper

Method

Oil your 12-inch cast iron pan (OR other pan).
Crack and whisk eggs in a bowl. Add milk and season with salt and pepper.
Add vegetables into the egg mix and stir through until covered.
Preheat your pan on a medium heat on the stove (if using a cast iron pan – otherwise you can skip this step). Pour in egg mixture and cook for 3-5 minutes until just cooking around the edges.
Transfer to the oven and cook for ~15 minutes or until just set on the top. If using less eggs, cooking time will likely be shorter so keep this in mind.