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Reduce your food wastage with this simple leftover friendly frittata

It’s the end of the week, two days till shopping day and all you have in the fridge is sad looking ends of carrots, broccoli stalks and some frozen peas. You don’t want to waste the food but also don’t know what to do with it?

Let us introduce you to our simple leftover friendly frittata, frittata used very loosely. This recipe works best as a guide. Meaning you can sub in fillings depending on what’s going on at the back of your fridge. A perfect weekend cook up that you can have as a meal with a side salad, or cut into squares as an afternoon savoury snack.


Vegetarian | Gluten-free | Dairy-free option

Serves 6-8


2 cups veggies ( zucchini, carrot, tomato, capsicum, mushrooms, broccoli, peas, corn, beans etc)

1 cup leafy greens (spinach, kale, silverbeet)

1 potato or ½ a sweet potato

½ cup of cheese of your choice / nutritional yeast

6 eggs

3 tbsp  ground flax seed

2 tsp mixed herbs

Salt and pepper to taste


  1. Preheat the oven to 180 degrees
  2. Dice up whatever leftover veggies you have in the fridge (preferably ones that still taste good when cooked) and place in a large mixing bowl
  3. Grate the potatoes and place it into the bowl with the veggies
  4. Add in the cheese, eggs, flax, herbs and salt and pepper. Mix together till well combined  
  5. Pour the mixture into a baking dish and cook for 40-50 minutes or until golden
  6. Serve up or store it in the fridge for up to a week

1 comment on Reduce your food wastage with this simple leftover friendly frittata

  1. Penny worts says:

    Love this one. Favourite for dinner or a lunch formwork

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