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.
|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.
- 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)
- 8 eggs
- 1/2 cup thickened cream
Moderate Salicylates, Low Glutamates, Low Amines
- use sour cream instead of thickened cream.
- replace any of the raw vegetables with left over cooked vegetables.
- use cooked and chopped FAILSAFE sausages instead of chicken.
Coming Up Next Time: Simple ideas for using up left over pastry
Ooooo la la! This I must try! Everything on your blog looks yummy to the tummy! 🙂