Leftover roast veggie frittata
This recipe is the perfect way to use up your leftovers. Don’t be shy, you can throw in any leftover veggies or protein you have in the fridge that need to be used up.
Prep time: 15 minutes
Cooking time: 40 minutes
1 cup fresh herbs (parsley, coriander, basil)
2 cloves garlic, crushed
1 teaspoon cumin
1 red onion finely chopped
1 cup unsweetened almond milk
4-6 cups of roast vegetables (pumpkin, sweet potato, broccolini, cherry tomato, eggplant)
Preheat oven to 180 degrees Celsius.
Whisk together eggs, herbs, garlic and onion until combined.
Add in almond milk and whisk further until combined.
Place half of the roast vegetables in a lined and greased round cake tin, or greased baking dish.
Pour in egg mixture, then add the remainder of the vegetables on top.
Bake for 40 minutes until golden and fully cooked through.
Enjoy with baby spinach, avocado and tomato chutney (optional).