- 6 large eggs (the fewer the eggs, the denser the results)
- 1/2 cup grated cheese (you can also blend in a little ricotta or cottage cheese for added creaminess)
- About 3 cups of various leftovers or items beginning to wilt in the fridge (baked potatoes, leafy greens, roasted vegetables, leftover meats or seafood, etc.)
- A few dashes hot sauce, to taste
- 1/8-1/4 teaspoon of salt or soy sauce (provides depth of flavor, especially with frittatas that are heavy on meat or seafood), plus other herbs/seasonings (depending on what else is in the mix)
- 2 Tablespoons butter or olive oil
Preheat the oven to 375 F.
Beat the eggs, adding salt and pepper, hot sauce and other seasonings; stir in cheese and set aside.
In a large, oven-proof skillet, heat butter or olive oil over medium-high heat. Add vegetables, starting with heartier vegetables first. (For example, cook onions for a few minutes, add pre-cooked root vegetables next, then add greens to wilt.)
Pour in the egg mixture, using a rubber spatula to ensure the ingredients are spread evenly throughout. Cook for 4 to 5 minutes or until the egg mixture begins to set up on top. Put in oven and cook for 10 to 12 minutes until the eggs are set and just beginning to brown on top.
Remove from oven and let sit for a few minutes before loosening the frittata with a knife, then slice wedges and serve from the pan, or transfer to a cutting board for slicing and serving (this works best if your skillet is non-stick).
Top with fresh herbs, Parmesan cheese, sour cream, avocado, salsa or other condiments to taste.
Serves 4 to 6
*A frittata is basically just a quiche without a crust, so it’s easy to convert this recipe. Simply combine the heated ingredients with the egg mixture (4-5 eggs for a 9-inch pie crust) and pour into a pie shell, then cook at 375 degrees for 35 to 40 minutes, or until a skewer stuck in the center comes out clean. Both versions travel well, so Sunday morning breakfast can easily become Monday’s lunch.