A simple frittata, made with the vegetables languishing in the crisper of your fridge just before shopping day, is a healthy, delicious and economical meal. Using up those veggies, before they go way past their best, is not only frugal but it stops the contents of your crisper adding to the shameful piles of food waste thrown away by many households every year. It's a great dish for using up leftover roasted veg too!
The recipe, for Roast Vegetable Free-Up the Fridge Frittata, comes from Melissa Goodwin of the blog, Frugal and Thriving. All you need to do is:
Liberate any languishing veggies from your crisper. Cut them into chunks & roast them.
Gather some simple ingredients for your frittata.
Add your roasted veggies to the whisked eggs & cream.
Put in some cubes of ham or bacon if you want to.
Top with some grated tasty cheese.
Bake your frittata until cheese is melted & golden.
This tasty frittata makes a delicious lunch or dinner. Leftovers are great for a veggie-laden breakfast or to take to work or school in the lunchbox. (It makes a nice change to sandwiches or rolls.) Best of all, it's a dish that's good for you and, if you use up veggies you might otherwise have thrown away, it's good for our Earth too!
Have a very happy weekend everyone.
Meg
I love versatile dishes like this where you can use pretty much any veggie from your fridge. Roasting your veggies beforehand would add so much flavour too. I'm sure you enjoyed this dish.
ReplyDeleteThanks for the recipe link too. I had a look at her other recipes which look good. It's a good site?
Kylie
Roasting the veggies does create a lot of flavour, Kylie. I love anything with roasted pumpkin in it! Meg:)
DeleteI love recipes like this, I try very hard not to waste food, to my shame I sometimes do, and I always feel bad about it!
ReplyDeleteI found I wasted a lot more when I was working full-time and didn't have time to think or plan or even look in the crisper half the time! I also think menu planning has helped a lot in the food waste area here too. Occasionally, something will still need to be thrown out and, when that happens, I compost it or feed it to the worms. Meg:)
DeleteGood morning Meg,
ReplyDeleteThat's a lovely recipe, I love the no waste thing, it's a subject close to my heart. I have just cleared out our crisper draw that had bits and bobs in it from too much haphazard shopping over the last little while. Last night I used a taro root that my son had bought to use in a recipe he made ages ago, he bought two taro roots but only used one. Any way that lonely taro made a fab "Chicken and taro stew" made with garlic, brown sugar, soy sauce, spring onions and chicken stock. The only problem was I didn't realise just how long taro takes to cook, so dinner was a bit late. I will start from scratch tomorrow, making a shopping list and going markets over the weekend. Have a wonderful weekend.
Fi
That stew sounds very tasty, Fiona. What a great way to use up taro. Happy marketing on the weekend! Meg:)
DeleteThat is a good alternative to adding the leftover veggies to soup like I usually do. Have a great weekend, Meg.
ReplyDeleteIt's very versatile because you can roast up whatever you've got in the crisper to use up. Capsicum is nice in this too. Meg:)
DeleteWhat a lovely quick and easy frugal dish, that's lunch sorted.
ReplyDeleteWhen I use the gas oven for roasting something I also put in a big tray of cut up pumpkin which can then be used cold in salads or add another tray (fan forced ) with onion, sweet potato etc. Which can then be stick blended with the pumpkin and some stock for a delicious soup.....it took me a while to get used to making the most of a fan forced oven that can be loaded up to multi task and save time and gas.
Hi, Margaret. I will often do extra trays of roasted veg in my oven too because I love putting them in an omelette in the morning or having them cold as a snack, with a big scoop of hummus. Soup with roasted veg would be so delicious as the roasting would really bring out the flavours. I haven't made soup that way so will be giving that a try! Meg:)
DeleteOh that looks delicious - I am heading off to a bring and share lunch next weekend and this looks like just the ticket. I like you and I see a lot of other readers always have trays of roasted veggies in the oven when it is running. So useful to have on hand, and the flavour is just awesome.
ReplyDeleteA bring and share sounds like a lovely way to gather and enjoy lunch. I think a frittata like this one would be a lovely dish to take along. Enjoy! Meg:)
DeleteI have made many frittatas over the years but never thought to roast the vegetables first. That would make the whole thing easier and probably even tastier! I also like that you used parchment paper, which would make the cleanup easier. Way to go! Thank you!
ReplyDelete