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Peel bananas before freezing so the skin doesn't stick to the flesh. C. O'Cleary, Hall

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Overview

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.

Recipes
  • Recipe

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Carrot and Zucchini Frittata

Vegetarian For children Quick and easy Good for leftovers

A tricky way to get veggies into the kids without them knowing – they love it.
Total time 25 minutes.
Serves 4

Carrot and Zucchini Frittata

Ingredients

  • 10 eggs
  • ½ cup milk or cream
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 red onion, finely diced
  • 1 carrot, grated
  • 1 zucchini, grated
  • 3 sprigs thyme
  • 50 g cheddar cheese, grated

Preheat oven to 200°C. Grease a muffin tray. Lightly whisk eggs, milk, salt and pepper in a bowl or jug and put aside.

Heat olive oil and cook onion in frying pan over medium heat, stirring for about 2 minutes until onion softens. Add grated carrot and zucchini and cook for a further 4 minutes until the vegetables soften slightly. I like to cook them until they get a bit of colour.

Combine vegetables, thyme and cheese with egg mixture and pour into muffin cups. Cook in oven for 15 minutes. To check if it is ready, give it a wobble or touch the top.

Jodie’s Tip: To add a twist, throw in a handful of chopped leftover Christmas ham.

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