Left Over Frittata

Before I do our green grocery shopping I try to make sure that we have used up all of the veg we have in the house – I really don’t like wasting the sad ones that are left by the end of the week – so many good ways to use them up. As summer arrives, we move away from soup, so this becomes my go-to method for making the most of our veg (and our budget!).

I guess this is not a recipe so much as an idea, because you just adapt it to whatever is left in your fridge. You can even add left over chopped meats, or rice/pasta etc.

Eggs are still out for Miss Ellie, but I really love their flexibility so I tend to eat some form of them on the days when she goes to kindy and this one divides and freezes nicely for easy, healthy lunches.

This is what I used this time (as a rough guide for your quantities)

  • 1 large zucchini, grated
  • 2 medium carrots, grated
  • 16 button mushrooms, grated
  • 1 tin kidney beans, drained and rinsed
  • 1 tin corn kernels, drained and rinsed
  • butternut pumpkin (fist sized)
  • cauliflower (small handful)
  • 8 eggs
  • 1 tsp paprika/chilli powder
  • salt and pepper to taste
  • 1 tbsp nutritional yeast


I used the food processor to grate my veggies and mushrooms (or go for about speed 6-7 for a few seconds in a Thermal Cooker)


Then lightly beat the eggs (speed 6 for 15 seconds in the Thermal Cooker) and mix all ingredients together.


Pour into a lined baking dish and cook in a preheated oven at 180C for about 45-50 minutes, then a few minutes under the grill to brown the top.


Allow to cool for about 10 minutes before cutting and serving.


Makes a large family sized dinner, or about 8 lunch/breakfast servings.

You could use this as a side dish with hot or cold meats too.

Enjoy 🙂

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