Leftover Roast Vegetable Frittata
A speedy, forgiving frittata that turns leftover roast vegetables into a golden, cheesy supper — ready in under 40 minutes.
Have a tray of leftover roast vegetables sulking in the fridge? This frittata is your quick rescue mission — cheesy, forgiving and brilliant for supper or lunch the next day. It eats well warm, at room temperature or straight from the fridge, and makes the most of whatever roast veg you have.
Use it to clear yesterday’s dinner while creating something that tastes like you planned it. Ready in under an hour and infinitely variable — that’s kitchen thrift that actually tastes indulgent.
Ingredients
- 500 g Leftover roasted vegetables — mixed roast veg such as potatoes, peppers, courgette, aubergine, onions — already cooked
- 6 Eggs
- 50 ml Milk — whole or semi-skimmed
- 50 ml Double cream
- 100 g Vegetarian cheddar — grated
- 15 ml Olive oil — about 1 tbsp
- 5 ml Fine sea salt
- 5 ml Black pepper — freshly ground
- 15 g Fresh flat-leaf parsley — roughly chopped, for garnish
Equipment
- 25cm ovenproof frying pan
- grater
- measuring spoons
Instructions
Preheat the oven to 180°C fan/200°C conventional.
Warm an ovenproof frying pan over medium heat and add the olive oil. Tip in the leftover roasted vegetables and toss for 6 minutes until they are piping hot and any larger pieces are re-crisped at the edges.
In a large bowl whisk the eggs with the milk, double cream, fine sea salt and black pepper until combined and slightly frothy.
Scatter about two-thirds of the vegetarian cheddar over the warm vegetables, then pour the egg mixture evenly over the top. Sprinkle the remaining cheese across the surface. Reduce heat to medium–low and cook for 3–4 minutes until the edges begin to set but the centre is still wobbly.
Transfer the pan to the hot oven and bake for 12–14 minutes until the frittata is set through and lightly golden on top. Insert a skewer into the centre — it should come away clean with no runny egg.
Remove from the oven and leave to rest for 5 minutes, then scatter over the chopped fresh flat-leaf parsley, slice into wedges and serve warm or at room temperature.
Tips
- If your leftovers include large potato chunks, cut them smaller before tossing in the pan so the frittata cooks evenly.
- To make this ahead: cook through, cool, then refrigerate. Reheat gently in a low oven (150°C fan/170°C conventional) for 10–12 minutes.
- If you don’t have an ovenproof frying pan, transfer the mix to a greased 20cm round baking tin and bake until set.
- To avoid a watery frittata, keep very moist vegetables (e.g. tomatoes or mushroom) to a minimum or drain them on kitchen paper first.
- For a crisper base, briefly preheat the pan in the oven before adding oil and vegetables (use oven gloves).
Substitutions
Vegetarian cheddar → Mature cheddar (100 g) — will taste similar but check rennet if you need fully vegetarian-friendly cheese
Stays closeDouble cream → Extra milk (replace double cream with an extra 50 ml milk) — reduces richness and makes a slightly lighter, less creamy texture
Noticeably differentLeftover roasted vegetables → Fresh vegetables quickly roasted: 500 g mixed vegetables tossed with 1 tbsp olive oil and roasted at 200°C conventional for 20–25 minutes
Stays closeOlive oil → Melted butter (15 g) — gives a richer flavour and a slightly browner base
Stays close
Nutrition
Per serving · estimated
- 356
- Calories
- 18 g
- Protein
- 10 g
- Carbs
- 27 g
- Fat
- 3 g
- Fibre
- 4 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I make this dairy-free or vegan?
As written it’s not dairy-free or vegan. For a dairy-free version use a plant-based cream and vegan cheese; for vegan replace eggs with a chickpea-flour batter or silken tofu mixture but expect a noticeably different texture.
How long will it keep in the fridge?
Store in an airtight container for up to 3 days. Reheat gently in the oven or eat cold; avoid reheating more than once.
Can I freeze portions?
You can freeze cooled slices for up to 2 months. Defrost in the fridge overnight and reheat in a low oven until piping hot.
What if my leftovers are very wet?
Dry them on kitchen paper or warm them in a pan to remove excess moisture before adding the egg mixture; otherwise the frittata can be soggy.
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