Use-it-up roasted vegetable frittata

4.8 4 ratings

Prep. 5min

Total 55min

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

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Also featured in

Use-it-Up 13 Recipes
Australia and New Zealand

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