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Food Lover Tip

Food lover tip

Leftover baked veggies are good with couscous to make a salad. L. Rolfe


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Occasionally we have parts of meals that we couldn't finish and so end up with leftovers. Take this as an opportunity to create a 'Second Chance' meal.

To help you get started we're sharing some of our favourite leftover recipes that use common leftover ingredients such as chicken, pasta and veggies. The recipes have been provided by Hello Table, Cumberland Council from their Love Your Leftovers app and cookbook as well as Go for 2&5®.

Want to share your own recipe? Visit our Facebook page and let everyone know about your 'Second Chance' meal.

Cooking with your leftovers and ingredients you have at home are just two of the things we can do to reduce food waste. We can also plan our meals, write a shopping list, measure serving sizes and store food right to keep it fresh.

  • Recipe


Smoked salmon and asparagus frittata

Special occasions Good for leftovers

A slice of frittata is great for lunch.
15 mins preparation + 30 mins cooking time
Serves 4

Smoked salmon and asparagus frittata


  • 12 spears asparagus (preferably thin stemmed), trimmed
  • 8 eggs
  • 3 tablespoons dill, chopped
  • 200g smoked salmon, cut into strips
  • 50g grated parmesan

Daily intake: Each serve contains 1½ units protein, ½ unit dairy, ½ unit vegetables or 1½ units with serving suggestion.


Preheat the oven to 150°C. Line a 20cm square cake tin with baking paper.

Bring a large saucepan of water to the boil, add the asparagus and cook until just tender. Drain and rinse under cold water, then cut into 1cm lengths.

Whisk together the eggs and dill in a bowl. Season, then stir in the asparagus and smoked salmon. Pour into the prepared tin and sprinkle with grated parmesan.

Bake for 25 minutes or until just set. Remove from the oven and allow to cool. Cut into pieces and serve with a green salad.

Serving suggestions

Serve with baby salad leaves.


Try replacing the smoked salmon with smoked trout, or well-drained tinned salmon or tuna could be used for a budget option.


Once opened, smoked salmon can be kept in the fridge for up to a week as long as it is tightly wrapped in plastic film. Or freeze it for up to 3 months.

Recipe © The Total Wellbeing Diet Recipe Book, CSIRO with introduction by Manny Noakes, image by Alan Benson, 2010, Victoria. Reproduced with permission by Penguin Group (Australia).

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