Use-it-up roasted vegetable frittata

4.7 3 ratings

Prep. 5min

Total 55min

6 portions

Ingredients

fresh baby spinach
60 g
leftover roast vegetables cut into pieces (2-3 cm)
500 g
Parmesan cheese
30 g
fresh flat-leaf parsley leaves only
5 sprigs
plain flour
30 g
eggs
4
thickened cream
300 g
sea salt
1 - 2 pinches
ground black pepper
1 - 2 pinches
Danish feta crumbled
100 g
mixed salad greens to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 410.2 mg

Protein 13.1 g

Calories 1602.4 kJ / 383 kcal

Fat 30.3 g

Fiber 2.1 g

Saturated fat 16.6 g

Carbohydrates 15.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Use-it-Up 13 Recipes
Australia and New Zealand

You might also like...

Skinnymixers' Moroccan chicken with preserved lemon and olives

30min

High Protein mac 'n cheese with pea and broccoli salad

40min

Spiced red lentil and chicken soup (Diabetes)

30min

Easy lamb hotpot

2 h

Speedy bean and chorizo chilli with rice

45min

Lamb saag (Noni Jenkins)

1 h 15min

Chunky vegetable barley soup with seed pesto bread twist

1 h 40min

Chicken and refried bean burrito

45min

Mediterranean-style stuffed capsicum

45min

Greek-style meatballs with warm veg salad (Noni Jenkins)

40min

"Moussaka" bowl

45min

Grain-free granola (Noni Jenkins)

40min