Make this throw-together recipe using the scraps in your fridge. Don't have dill? Use coriander. Don't have sweet potato? Use carrot! This frittata recipe will work no matter what ingredients you use.

Source: 28 by Sam Wood, I Quit Sugar Recipes

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Name: Fridgalicious Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Australian
Ingredients: 1 teaspoon Butter; 1 teaspoon Olive oil; 12 Eggs; 1 medium Sweet potato peeled and sliced 5mm thick; 1 medium Brown onion finely diced; 2 cups Leftover veggies chopped (eg mushrooms, broccolini, zucchini); 1/4 cup Dill leaves, roughly chopped; 1/4 cup Frozen Peas defrosted; 1/2 cup Full Fat Milk; 40 grams Parmesan cheese grated; Sea salt + Pepper to season

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INGREDIENTS

1 teaspoon Butter
1 teaspoon Olive oil
12 Eggs
1 medium Sweet potato ; peeled and sliced 5mm thick
1 medium Brown onion ; finely diced
2 cups Leftover veggies ; chopped (eg mushrooms, broccolini, zucchini)
1/4 cup Dill ; leaves, roughly chopped
1/4 cup Frozen Peas ; defrosted
1/2 cup Full Fat Milk
40 grams Parmesan cheese ; grated
Sea salt + Pepper ; to season

Servings

INSTRUCTIONS

1. Add butter and oil to a medium sized frying pan. When sizzling, add sweet potato and onion. Cook for five minutes until softened.

2. Add remaining veggies and cook until soft.

3. Meanwhile, beat eggs vigorously until light and frothy. Add milk and stir through herbs, cheese and season with salt and pepper generously.

4. Pour the egg mixture over veggies. Lower the heat and cook for five minutes or so. Pull the edges of the frittata away from the pan and tilt the eggy mixture out to the sides - this will cook more of the mixture quickly.

5. Once the underside looks golden brown, place frying pan under a hot grill and cook until the top is golden.

6. Remove pan from the grill, pop a plate over the top and flip the frittata out.

7. You can either serve hot, or pop onto a wire cooling tray for later.

NOTES

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Fridgalicious Frittata

1 teaspoon Butter
1 teaspoon Olive oil
12 Eggs
1 medium Sweet potato peeled and sliced 5mm thick
1 medium Brown onion finely diced
2 cups Leftover veggies chopped (eg mushrooms, broccolini, zucchini)
1/4 cup Dill leaves, roughly chopped
1/4 cup Frozen Peas defrosted
1/2 cup Full Fat Milk
40 grams Parmesan cheese grated
 Sea salt + Pepper to season

1. Add butter and oil to a medium sized frying pan. When sizzling, add sweet potato and onion. Cook for five minutes until softened.

2. Add remaining veggies and cook until soft.

3. Meanwhile, beat eggs vigorously until light and frothy. Add milk and stir through herbs, cheese and season with salt and pepper generously.

5. Once the underside looks golden brown, place frying pan under a hot grill and cook until the top is golden.

6. Remove pan from the grill, pop a plate over the top and flip the frittata out.

7. You can either serve hot, or pop onto a wire cooling tray for later.

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Nutrition

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Serving Size: 1 Serving (242g)
Recipe Makes: 8 Servings

Calories: 136
Calories from Fat: 38 (28%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.2g
Cholesterol 13mg		4 %
Sodium 292mg		10 %
Potassium 408.9mg		11 %
Total Carbohydrate 16.4g		5 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 14.7g
Protein 9.4g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 136

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