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...

Souvlaki lamb couscous salad

25min

High Protein mac 'n cheese with pea and broccoli salad

40min

Community fave brown rice salad

55min

Chicken pizzaiola

50min

Easy lamb hotpot

2 h

Middle Eastern chicken with pearl couscous

40min

Chicken meatballs in smoky tomato and eggplant sauce

50min

Easy Morrocan lamb with couscous

35min

Irish lamb stew

6 h 20min

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

40min

Speedy beans on toast

20min

"Moussaka" bowl

45min