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.
1 Butternut squash
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).