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Use-it-up roasted vegetable frittata
5.0 1 rating
Prep. 5 min
Total 55 min
6 portions
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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

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Also featured in

Use-it-Up 13 Recipes
Australia and New Zealand

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