English30 min
Vegetable frittata
Eggs and leftover vegetables.
Keeps: Fridge 2d · Freezes. Freeze pancakes in a stack with a scrap of parchment between them.
Prep10 min
Ingredients5
Cook20 min
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
178
Calories
714 kcal in this batch
Protein
11.5 g
Fat
11.1 g
Carbs
7.3 g
Per serving stays put. Amounts follow the headcount.
Method
- 1
Beat the eggs with the milk and the salt.
- 2
Warm the oil in an oven-safe pan.
- 3
Add the vegetables and heat them.
- 4
Pour in the eggs.
- 5
Cook on low until the edge is set.
- 6
Set the pan under the broiler until the top is just set.
- 7
Let it stand 2 minutes.
Cook's notes
Use vegetables that are already cooked. Raw potato does not belong in this one.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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