Leftovers are timesavers and can be added to many dishes. Try adding leftover vegetables to soups, stews or stir frys. Leftover rice works great in traditional fried rice. Meat that is leftover can be used in quesadillas, wraps or sandwiches. Leftovers work great for lunches or for quick weeknight dinners. Try this veggie frittata for a quick 30 minute meal.
When cooking with leftovers, make sure they have been stored properly in the fridge. Food that is leftover should be eaten within two days. It you aren’t able to eat it by then, put the food in a reusable container, label it, and pop it in the freezer.
Ready in: 30 minutes
Makes: 4 to 6 servings
• 1 tbsp vegetable oil
• 2 – 3 cups leftover cooked vegetables
• 2 cloves garlic, minced
• ½ tsp each salt and pepper
• 8 eggs
• ¼ cup 1% milk
• ½ cup old cheddar cheese, grated
1. In a non-stick frying pan, heat oil over medium heat.
2. Add garlic to pan and cook for 1 minute.
3. Add 2 to 3 cups of leftover cooked vegetables. Heartier vegetables like peppers, broccoli, onions and cauliflower would work well. If you want to add some freshness, add a handful or two of fresh spinach. Heat up vegetables in a non-stick frying pan.
4. In a bowl, mix eggs with milk and pour over vegetable mixture.
5. Cover and cook over medium-low heat until the bottom and sides are firm, but the top is slightly runny, about 7 minutes.
6. Sprinkle with cheese.
7. Cover pan and cook until centre is set and cheese is melted, for 3 minutes.
Note: If you are cooking on a stove top and using a non-stick pan with an oven proof handle, you can finish the frittata under the broiler. Once you have sprinkled the cheese over the top, broil until centre is set and the cheese is melted.
By Rachel Morgan, RD, MPH