How to Turn Leftover Sausages and Roast Vegetables into a Frittata
When we have a roast, I usually add extra vegetables because I know how much they can change other ‘boring’ meals. Pizza becomes gourmet, as does risotto and you can make a delicious frittata from leftover roast vegetables (and meat if you want).
Here is a basic frittata recipe where I used leftover roast vegetables and a leftover sausage. You can make this as one slice, or fry it in a pan to make omelettes or even make mini muffins using a muffin tin.
It is great for breakfast, a meal on the go or lunches as it can be served hot or cold.
Preparation Time: 5 to 10 minutes
Cooking Time: 25 minutes
Total Time: 30 to 35 minutes
1 to 2 Leftover sausages, diced (you can use more or any shredded meat, aim for about a cup)
4 eggs, whisked
2 Cups of vegetables
1 Cup of cheese, grated
Salt and Pepper, to taste
Preheat the oven to 180°C. Spray your pan with oil or lightly coat it with regular oil or butter.
Layer the vegetables and sausage into the pan then pour the eggs over the top. Sprinkle with salt and pepper then the cheese.
Cover it with foil and bake for 20 minutes, or until cooked through. Remove the foil and bake for another 5 to make the cheese a little golden.
Muffins will cook much faster, usually in about 10 minutes. Grease a muffin tray and bake uncovered until cooked through.
Use any leftover meat or deli meats etc. Make it how you want it.
You can add herbs or spices for a different flavour too.