Using Up Leftovers: Oven Baked Frittata

Frittata’s are a great way to use up left over vegetables and meat and those odd bits of vegetable you have sitting in the bottom of the fridge at the end of the week.  Cooking the frittata in the oven rather than a frying pan means you don’t need to watch over it the whole time.  This recipe is very loosely based on a recipe from Taste.com.  I’ve written the ingredients for making it from scratch, but you can substitute any left overs you have on hand.

Oven-baked Frittata

Print recipe

• Print with all photos
• Print with main photo
• Print text only

Serves	4
Prep time	25 minutes
Cook time	30 minutes
Total time	55 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for	RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type	Lunch, Main Dish
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot

Easy, oven-baked frittata. Great for using up left overs.

Ingredients

• 2 Medium potatoes (peeled and thinly sliced)
• 2 tablespoons sunflower oil
• 1 Medium leek (thinly sliced)
• 2 teaspoons minced garlic
• 1/4 Small red or green cabbage (finely chopped)
• 1/2 Large zucchini (peeled and grated, squeeze out the excess liquid)
• 1 Large carrot (grated)
• 3 cups cooked chicken (diced)
• Salt
• 8 eggs
• 1/2 cup thickened cream

Directions

1.	Preheat the oven to 200°C and lightly grease a 5cm deep, 20cm square oven-proof dish.
2.	Cook the potatoes until tender (microwave, steam or boil) and set aside.
3.	Heat the oil in a non-stick frying pan over medium heat. Add the leek and garlic and cook for 2 to 3 minutes. Add the cabbage and zucchini and cook until tender.
4.	Stir in the carrots and chicken and heat through. Season with salt.
5.	Place half the potatoes in the bottom of the prepared dish in a single layer. Spread half the chicken mixture over the top. Repeat with the remaining potato and chicken mixture.
6.	In a separate bowl whisk together the eggs and cream. Gently pour the egg mixture over the vegetables and chicken.
7.	Bake in the oven for 20 to 30 minutes until the egg mixture is set and golden brown on top.
8.	Let it rest for 5 minutes before serving.

Note

Moderate Salicylates, Low Glutamates, Low Amines

Variation:

1. use sour cream instead of thickened cream.
2. replace any of the raw vegetables with left over cooked vegetables.
3. use cooked and chopped FAILSAFE sausages instead of chicken.

 

Coming Up Next Time: Simple ideas for using up left over pastry