Pot Roast Vegetable Frittata

Whenever I make a pot roast, I seem to end up with extra vegetables left over, and I’m usually at a loss for something to do with them besides serve them to my family (again). This morning I decided to see how they would fare in a frittata. This is a variation on the Frittata ala Refrigerator Gourmet, so feel free to use what you have handy in your fridge.
Pot Roast Vegetable Frittata
Serves 3
Bacon fat or olive oil for the skillet, if needed
Leftover pot roast vegetables or other leftover vegetables
Several handfuls baby spinach
8 eggs


This looked like a good amount of vegetables to me. I had already poured off the stock and put it in the freezer.

Once I dumped them in the skillet, it didn’t look like very much anymore. I didn’t add any fat or oil to the pan because I figured the vegetables already had enough fat on them, but maybe I should have because it did stick to the pan some.

I added several handfuls of baby spinach. That looks like a lot now…

But not so much after I cooked it.

Preheat the broiler. Pour the eggs in the skillet…

and cook until they start to get solid around the edges.

I caught Jewel in the act taking this photo. She casually snapped it as she walked past.

Pick up the edges of the frittata and allow some of the eggs to go underneath, tipping the pan as you pick up the edge. I couldn’t pick up the pan at the same time that I held the spatula and the iPad. When the frittata is mainly cooked but the top is still wet, place under the broiler for 2 minutes.

The frittata will puff up and brown.

I like salsa on mine. Jewel couldn’t quite finish her serving, and when she asked if anyone wanted the rest of hers, Tom yelled, “I do!”. That’s about the best compliment I could have received.


One Response to Pot Roast Vegetable Frittata

  1. Pingback: Eggs Benedict, Paleo Style « Primal Green

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