Leftover Vegetable Strata Frittata
Frittata is like quiche without the crust. Strata is a breakfast casserole made with eggs and bread. Kind of like a savoury bread pudding. Both are excellent dishes that make the most of leftovers you’ve got kicking around in the fridge. Got some leftover vegetables kicking around? Why not repurpose into a new meal instead of seeing the kids turn their noses up at reheated leftovers? A leftover vegetable strata frittata is that multi-purpose dish.
The beauty of this strata frittata is it can be prepped up to 12 hours in advance so make it in the morning before you go to work and remove it from the fridge when you walk in the door. There’s dinner.
Throw in a handful of leftover ham or turkey and you’re using up even more leftovers. And there’s breakfast. Or lunch. Strata and frittata create easy meals for any time of day.
Servings
Serves 4-6
Leftover Vegetable Strata Frittata Recipe:
You’ll Need
- 1 cup chopped cooked vegetables
- 1 cup dried bread cubes or croutons
- 5 eggs
- 1/3 cup milk
- ½ tsp salt
- ¼ tsp fresh ground pepper
- ½ tsp dried oregano
- ½ cup grated cheddar cheese
Prep and Cook
- Preheat oven to 350°F and grease an 8 x 8 inch baking pan
- Scatter the vegetables and bread cubes over the bottom of the prepared pan and toss to combine
- In a small bowl, whisk together the eggs, milk, salt, pepper, and oregano
Pour over the vegetable mixture - Sprinkle with the grated cheese and bake for 17–20 minutes or until the centre is firm
Cool and cut into squares
