Leftover Fish Egg Frittata (+ Veggies + Oats)

Most of the times, there are no leftovers when it comes to cooked fish. Unlike leftover chicken, leftover cooked fish is trickier to deal with. But especially during inflationary times when bulk-buying groceries/produce/food items gets more bang for the buck - that's when you do buy more then usual, cook more than usual and THERE WILL BE leftovers.

Nothing comes to waste when it comes to frugal-living cooking, even for a tricky leftover cooked fish. There is always my beloved egg frittatas to turn to e.g. Onion Egg Frittata, Chive Egg Frittata, Gouda Cheese Egg Frittata and Frozen Veggies Egg Frittata.

So, the leftover snapper fillets from last night dinner were transformed to this Leftover Fish Egg Frittata upgraded with veggies and rolled oats.


Leftover cooked fish tend to be "dry", adding vegetables such as shredded carrots, or roasted zucchini helps re-introduce a little more moisture into the frittata. I also added (or sprinkled) some oats on top before oven-cooking the frittata, to make it texturally more exciting (plus it's added fiber too!).

Oh did I say? Though made into a protein bowl lunch here, these leftover fish egg frittata can be a great idea for a nutritious breakfast as well (yeah, that's rolled oats in there! right?)



Leftover Fish Egg Frittata
Ingredients:
Leftover oven-cooked snapper fillets, break them up into bite-size pieces
4 eggs, salt and pepper, gently whisked
1 small zucchini, sliced , seasoned with salt, pepper, then roasted (375F oven, about 20mins) (option to use shredded carrots - quicker option)
1/4 cup rolled oats (option)

Directions: Preheat oven 350F. Place the leftover fish pieces, spread on baking tray, add roasted veggies, then add whisked eggs and bake about 20-25mins till eggs are cooked. When done, slice the frittata into four pieces (equivalent to four eggs we started with).