Use-it-up roasted vegetable frittata

No ratings

Prep. 5 min

Total 55 min

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

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Use-it-Up 13 Recipes
Australia and New Zealand

You might also like...

Show all

Slap pap (soft porridge)

40 min

Avocado and goats cheese smash

5 min

Pancetta and asparagus galettes

1 h 5 min

Poached Eggs

15 min

Breakfast burritos

45 min

Vegan porridge with fruits and cinnamon

15 min

Egg and bacon breakfast baguettes

25 min

Protein packed fluffy banana pancakes

30 min

Spiralized veggie nests with baked eggs & harissa mushrooms (Thermomix® Spiralizer, TM5)

1 h

Spiralized veggie nests with baked eggs & harissa mushrooms (Thermomix® Spiralizer, using modes)

1 h

Power green smoothie

5 min

Muffin pan chorizo frittatas

30 min

Show all