Leftovers Lunchbox Frittata

Last Saturday my husband and I decided that as there were only enough leftovers for the kid’s dinner, so we would have an ‘adult dinner’ (ok, what I really mean is that we couldn’t be bothered cooking something else 😄) which was a cheese and antipasto platter – yummo! So although we made a good dent in 3 different kinds of cheese, and 3 different deli types of meat plus a range of antipasto, it was too much for just 2 people to finish. We all have a go-to recipe to help use up our old veggies in the fridge or leftover meat and veg that you have had too many days in a row already…  Adding leftovers to pasta, risottos, a quiche or frittata is also a great way to use up leftovers and great for school and work lunches. As it was also weekday lunchbox prep day on Sunday and as we had just bought 2.5 dozen eggs at the markets – leftover frittata it was! This version is a little bit gourmet from the leftover cheese and antipasto platter however, you can make a simpler version using whatever-you’ve-got in the fridge.


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Servings 8 | Prep Time 15 mins | Total Time 45 mins


  • 400g Vegetables (i.e. leftover roast pumpkin or potato, capsicums, tomatoes, wilted spinach)
  • 2 tablespoons Olive Oil (if using fresh vegetables and/or uncooked meat)
  • 2 spring onion stalks, finely sliced (green part only for low-FODMAP)
  • 100g meat (i.e. smoked salmon, ham, bacon, leftover roast meat)
  • 9 eggs (or 8 eggs and ½ cup of milk of choice)
  • 1 cup cheese of choice (i.e. parmesan, tasty, brie, cheddar, feta, lactose-free cheese)
  • 1-2 tablespoons Herbs of choice


  1. Preheat oven to 190°C. Lightly grease a 5cm-deep, 26cm x 16.5cm oven or quiche/pie dish.
  2. If not already, dice the vegetables and meat into small pieces.
  3. If not already cooked, heat oil in a non-stick frying pan over medium heat. Add the meat and cook, stirring, for 3 to 4 minutes or until almost cooked through. Add the vegetables and cook for another 3-4 minutes or until spinach is just wilted
  4. Meanwhile, grate the cheese and set aside.
  5. Place the cooked vegetables and cooked meat into the ovenproof dish and spread evenly around the dish.
  6. Whisk the eggs (and milk if using) in a bowl and then add the cheese and herbs to the eggs. Mix through.
  7. Gently pour egg mixture over meat and vegetable mixture. Sprinkle with extra cheese if desired. Bake for 25 to 30 minutes or until egg mixture is set and top golden.
  8. Let stand for 5 minutes before cutting. Serve on its own, or with a side salad.


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