Spicy Slaw Style Frittata
Description
How many leftovers do you see in your fridge and wonder what to do with them? You’ve already spent the $$$ to make the first meal… so why not get creative and use up what’s left?
Rather than tossing your leftovers for compost, create something new for another day or night…like a frittata… or a pizza or muffins – the possibilities are endless!
We used leftover salad cut slaw and a few extra ingredients for an added flavour punch to create this super simple frittata that will no doubt be many weekday lunches. Yum!
Ingredients
| 2 cups red cabbage, shredded |
| 8 eggs |
| 1/2 carrot, julienne |
| 1 long red chilli, deseeded and sliced finely |
| 4 spring onions, roughly chopped |
| salt and pepper to season |
| 1 tsp. gluten free oyster sauce |
| 1 garlic clove, minced |
| 1cm fresh ginger, peeled and grated |
| 1 tsp. gluten free soy sauce |
| 1 tsp. sambal oeleck |
Directions
- 1
- Preheat fan forced oven to 180 degrees Celsius.
- 2
- Add all vegetables to a large bowl.
- 3
- Add eggs, sambal oeleck, oyster sauce and soy sauce.
- 4
- Season with salt and pepper.
- 5
- Mix well.
- 6
- Line an 8cm deep baking tray around 20x22cm (slightly smaller or larger is fine) with grease proof paper.
- 7
- Pour mixture into the tray, whisk around to ensure all ingredients are evenly distributed through the egg.
- 8
- Bake for 30-40 minutes - until golden and a skewer inserted in the middle comes out clean.
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