Trying to figure out what to do with leftover roasted veggies from a holiday party? They can taste great added to a salad or reheated, but after a few days sometimes the best way to reuse them is to throw them into a hearty frittata. After making roasted brussel sprouts wih caramelized onion, a spinach/goat cheese salad and sage roasted butternut squash for Thanksgiving, we had a ton of leftovers (in addition to other veggies!) that we needed to make use of. I recommend following this recipe to make these two veggies as sides/part of a salad/veggie bowl and reserving some for the frittata.
- Brussel Sprouts
- 1 Onion
- 1 Butternut squash
- Fresh sage
- Olive oil
- 12 eggs
- Goat cheese
- Optional: milk
- Peel and cube the squash, quarter the sprouts and slice the onion.
- Toss the squash with sage, olive oil, salt and pepper. Roast on a baking sheet at 375 degrees. Use spatula to mix and turn after about 10 minutes. Continue roasting until they begin to slightly brown (if only using for frittata, cook a bit less).
- Toss the brussel sprouts with olive oil, salt and papper. Roast on a baking sheet at 375 degrees. Use spatula to mix and turn after about 10 minutes. Continue roasting until they begin to slightly brown (if only using for frittata, cook a bit less).
- Drizzle olive oil in a pan and heat on a medium flame. Spread the sliced onion evenly in pan and stir contsantly until caramelized.
- Whisk eggs, salt, pepper, then add goat cheese crumbles and spinach (add milk to mixture if desired).
- Once roasted veggies have cooled, add sage roasted squash, brussels and onions to egg.
- Drizzle olive oil into large skillet. Add egg mixture, making sure it is evenly distributed.
- Cook on medium heat for a couple of minutes until edges begin to set.
- Put skillet in oven and cook at 400 degrees for about 10 more minutes until middle has set.
- Let cool and enjoy warm or refrigerated (will stay in fridge for 3-4 days).