This recipe uses what was leftover from the night before and turns it into a delicious meal. Perfect for breakfast because it’s full of eggs, but you can eat this anytime of the day hot or cold.
Better yet, make it after dinner so it’s ready to eat cold in the morning – waste not, want not! This is typical homestyle Italian cooking that feeds a family with very little. Use whatever you have on hand to make it your own. Omit the feta if you like and you can add any leftover chunks of meat or chicken you have hanging around to make this even more substantial. You could even throw in some leftover cooked pasta!
This is fantastic to serve as antipasti too. Just slice into bite-size squares and serve on a big platter.
Serves 4-6
INGREDIENTS
2 tbsp olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 rashers of bacon, finely chopped
2 cups of leftover roasted vegetables of your
choice
12 eggs, lightly beaten
½ cup milk or cream
Salt and pepper
1 bunch fresh herbs of your choice, finely chopped
1 cup grated Cheddar cheese
100g (3½ oz) Greek feta, ripped into small chunks
¼ cup grated Parmesan
1 cup baby spinach leaves
1 punnet cherry tomatoes
Salt and pepper
METHOD
1 Heat oven to 180C (355F). Line a 20 x 30cm (8 x 12 inch) baking tin, lined with baking paper with sides overhanging.
2 Sauté the onions, garlic and bacon in a frying pan, until onions are translucent. Add the leftover vegetables and stir to combine. Transfer to the prepared tin.
3 Mix the eggs and milk/cream together in a bowl, season with salt and pepper, add the cheeses and the spinach then pour into the pan. Top with halved cherry tomatoes.
4 Bake in the oven for 25 minutes, or until top is golden and frittata is set.
5 Remove from the oven, allow to cool slightly, then lift out onto a flat board to slice.
The Carousel thanks Easy Home Cooking Italian Style by Liliana Battle for this recipe.
