Leftover Rescue Skillet Vegetable Frittata | Juicy Homemade Dinner

Cut the leftover vegetables (boiled soup vegetables, roasted or steamed leftover vegetables) into bite-sized pieces. Finely chop the onion and crush the garlic. Coarsely grate the Trappist cheese.

In a large skillet with a lid, heat the sunflower oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Then stir in the crushed garlic and diced leftover mixed vegetables, and sauté together for 4-5 minutes until lightly browned.

In a bowl, whisk the eggs with the sour cream, sweet paprika, salt, and ground black pepper until a smooth, uniform mixture forms. Stir in half of the finely chopped fresh parsley as well.