Yields: 4 servings | Time: 35–40 minutes

Food Saving Hacks: This recipe uses leftover roasted vegetables, so it’s a great way to use up any extra produce you have on hand. Use the same milk that you purchased for the Leek and Potato Soup. Use up any bits of cheese you have in your refrigerator – you can’t go wrong with any cheese!

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup leftover roasted vegetables
  • 6 eggs
  • 1/4 cup milk
  • Salt and pepper
  • 1/4 cup grated or crumbled cheese (optional)
  • Herbs (optional)

 

Instructions:

  1. Preheat the oven to 350°F
  2. Heat the olive oil in an oven-safe skillet over medium heat.
  3. Add the roasted vegetables and cook until heated through.
  4. Whisk together the eggs, milk, salt and pepper in a bowl.
  5. Pour the egg mixture over the vegetables in the skillet.
  6. Sprinkle the cheese over the top of the frittata, if desired.
  7. Transfer the skillet to the oven and bake until the frittata is set for about 15–20 minutes.
  8. Finish with any fresh herbs you have (thyme is a great option for this recipe!) or extra cheese.

 

Save More Than Food! Have random vegetables that need to be used up? This is a great recipe for using whatever vegetables you have in your refrigerator or freezer.

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