Serving Leftovers: Vegetable Frittatas

Today, I decided to make some frittatas with leftover bell peppers, malunggay, carrots, and tomatoes from previous meals.

These vegetable frittatas are made of bell peppers, tomatoes, malunggay, and carrots

Ingredients

1/2 red and 1/2 green bell pepper, chopped finely

1 small carrot, chopped finely

Malunggay leaves

1 medium-sized tomateos, minced

2 eggs

1/4 cup of flour

Procedure

1. Preheat your oven for 5 minutes over 150°C.
2. Beat the two eggs. Mix in all the chopped vegetables and the malunggay leaves.
3. Gradually pour in the flour. Mix until there are no more flour lumps.
4. Grease your baking pan/muffin tin lightly with olive oil.
5. Pour your egg mixture over your muffin tins, up until they are about halfway through. The frittatas will rise so make sure to leave ample space.
6. Serve with rice. 

Here's how I served the frittatas to Y.