Vegetable Frittata
I’ve decided that “Please Pass the Recipe” will feature an occasional series of posts based on creative dishes using up leftovers. I loathe waste for an assortment of reasons, both economic and environmental. I won’t preach to you from my soapbox, but with so many hungry mouths on our precious earth, I believe it immoral not to value, and use, every morsel of food that is available to us.
We haven’t experienced firsthand the economic pressure and food supply shortages that the world wars and depression exerted on our parents so it’s easy for us to be off hand about discarding a cup of cold cooked rice or a few leftover steamed vegetables. Alone they are dull, no argument, but with a little effort and imagination they can be transformed……………
Vegetable Frittata
2 cups cold leftover cooked vegetables (I had a combination of steamed sweet potato, broccoli and potato)
1/2 cup cold cooked rice
4 eggs
Salt and pepper
Cheese for topping
Cut the vegetables into 2cm dice. In a bowl combine the vegetables with the rice, eggs and salt and pepper. Line a 20cm oven proof pan with baking paper, pour the vegetable mix into the pan then cook over a low heat until the edges are set. Top the frittata with cheese then transfer the pan to a moderate oven. Bake the frittata until it feels firm in the centre, about 20 minutes.
This is a great lunch or brunch dish, served with a salad and crusty bread, or cut into bite sized pieces and serve as part of an antipasto.
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 