Recipe

Safi Ronni’s Frittata

5
Mins
Prep time
25
Mins
Cook time
6
Serves

OzHarvest founder Ronni (or Safi as she's known to her six grandkids!) shares her delicious Use It Up Frittata recipe using up leftover sweet potato and vegetables from her fridge. This recipe is sure to be a crowd pleaser!

Dairy
Gluten Free
Vegetables
Vegetarian
Safi Ronni’s Frittata

Safi Ronni’s frittata is an easy use it up recipe that transforms leftover sweet potato and vegetables into a crowd-pleasing meal that’s perfect for any meal. It’s ideal for when you have veggies in the fridge need a clever way to avoid food waste. It’s so easy to whisk eggs with milk and pour over whatever vegetables need eating, turning random ingredients into a hearty frittata! This recipe is also endlessly flexible as you can swap the sweet potato for regular potato or pumpkin and add herbs or spices for extra flavour. It’s a fun way to get creative in the kitchen with everyone of all ages. So, when you’re facing leftover vegetables that need using, give Safi Ronni’s frittata a try!

Need

1 capsicum
1 carrot
1 sweet potato cooked
1 onion
2 cups baby spinach
Spring onion (optional)
12 eggs
1/2 cup milk
1/2 cup cheese
2 tbsp oil
Salt to taste

How

  1. Grate carrot and chop capsicum, spring onion, onion and sweet potato into roughly 1cm cubes.
  2. Whisk eggs together with milk and season with salt.
  3. Heat a frying pan on medium – high heat, add oil to the pan, then cook onion, spring onion and capsicum until golden.
  4. Place all cooked veggies in a heatproof dish alongside carrot and baby spinach then cover with egg and milk mixture.
  5. Top with cheese and cook in the oven at 180 degrees celsius for 25 minutes.