Leftover Frittata with Potatoes, Vegetables and Feta

A light frittata made from leftovers: potatoes and vegetables are fried in a pan, topped with egg, and served with feta and crispy bread cubes. A quick dish for leftover cooking.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 4 pc Eggs
• 200 g cooked potatoes (leftover), sliced
• 150 g leftover vegetables (e.g. zucchini, bell pepper), diced
• 1 pc onion, diced
• 40 g stale bread, cubed
• 60 g feta
• 2 tbsp milk
• 1 tbsp cooking oil
• 1 tsp dried thyme
• salt
• pepper

Method

1. Toast the bread cubes in a pan with half of the oil over medium heat until golden brown, then remove and set aside.
2. Fry the potato slices, onion and vegetables in the remaining oil over medium heat for about 6 minutes, until everything takes on a little color.
3. Whisk the eggs with milk, thyme, salt and pepper and pour evenly over the vegetables in the pan.
4. Crumble the feta and sprinkle it over the top. Cover the pan and let the frittata set over low heat for about 8 minutes, until the surface is nearly set.
5. Sprinkle the frittata with the toasted bread cubes and serve directly from the pan.