Got some roast veggies to use up or perhaps thinking of roasting some for dinner tonight?
Make extra (3-4 cups worth) and you can make this super easy frittata!
It's almost too easy but sometimes we just need easy in our life right?
I always love having a protein based snack/meal that's just there waiting for me in the fridge and egg based slices or frittata's are perfect for this. Simply heat and eat or have cold. They also freeze well, so on your next baking/food prep day add this to your list!
With the amount of roast veggies in this recipe, you seriously won't need to add much else flavour wise (I really recommend lots of pumpkin and sweet potato). It can certainly be jazzed up with some fresh or dried herbs but trust me, if you have little to no time and want to keep it basic, this is scrumptious just as is.
This recipe is rain free, gluten free, can easily be dairy free and definitely hassle free.
Roast Veggie, Bacon and Spinach Frittata
3/4 cup of your milk of choice (I used Coco Quench Coconut milk by Pure Harvest)
4 rashers of bacon (finely diced)
1 brown onion (finely diced)
3-4 big handfuls of baby spinach
3-4 cups of roast veggies (I used a combo of potato, pumpkin, sweet potato, carrot, parsnip, zucchini and broccoli)
Himalayan Salt to taste
1 cup of grated cheese (optional)
Grease a large rectangular glass pyrex or casserole dish with coconut oil or butter.
Cover the bottom of this dish with your previously roasted veggies.
In a large bowl, lightly beat 6 eggs and add bacon, onion, two good pinches of salt and your baby spinach.
Stir together and then pour over the top of your roast veg.
Bake in an oven on 170 degrees for about 30 minutes or until nice and golden on top and a skewer comes out cleanly from the middle when testing.
Serve with a nice crisp salad or steamed greens and enjoy!
See? So simple, it's silly! 😉
Yours in health,
Ps. You might also want to try my Savoury Paleo Slice, it's another fabulous ready to go meal that is oh so simple!