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.

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  • 2 tblspn 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

  • 100gm Greek feta, ripped into small chunks

  • ¼ cup grated Parmesan

  • 1 cup baby spinach leaves

  • 1 punnet cherry tomatoes

  • Salt and pepper


  • 1.

    Heat oven to 180 degrees. Line a 20 x 30 cm lamington tin with baking paper with sides overhanging.

  • 2.

    Sauté the onions, garlic and bacon in a frypan 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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 462kj
  • Fat Total 33g
  • Saturated Fat 14g
  • Protein 28g
  • Carbohydrate 12g
  • Sugar 4g
  • Sodium 762mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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