#fritatta

Easy Fritatta

oil of your choice (pictured: avocado)

leftover roasted veggies (pictured: potatoes and broccoli)

baby greens (pictured: spinach and arugula)

optional add ins: crumbled cooked bacon, leftover sausage, chopped sun dried tomatoes (pictured)

1 T butter (or a little more oil)

2 eggs per person per meal (pictured: 4) mixed with a little milk

seasoning for eggs (salt, pepper, hot sauce, herbs, whatever you like)

shredded cheese (pictured: cheddar)

HOW TO DO IT

Heat a skillet (use a small one for 2 eggs) over medium heat until warm; add oil.

Add leftover roasted veggies (cut up small if you want) and toss to coat with oil. Add optional add-ins now as well. Let warm while you get the greens out.

Toss in greens and fold (put a spatula under roasted veggies and flip over until there are some on top of the greens). Do this until greens wilt.

Mix eggs with a little milk (about a tablespoon per 2 eggs) and whisk with a fork. Season with salt and pepper (or whatever else you like).

Distribute veggies equally in pan. Add butter (or more oil) and pour beaten eggs over the top and work into gaps between veggies with a spatula.

Cover and reduce heat to medium-low. Cook until eggs are mostly set, then sprinkle cheese on the top, and cover once more. Serve when eggs are set (no longer clear or liquidy)

TIPS

You want enough veggies to cover the bottom of the pan well. For 2 people, they should be at least 1/4” deep in a medium to large skillet (the one I have is 14” across).

Greens wilt down SMALL. I put in about five or six cups of raw greens in a frittata for 2 people. You don’t have to use that much if you don’t have it, but if you do, it’s really great for using up extras.

You can of course sauté fresh veggies for this but it takes longer.

Any leftover vegetables will work, so long as you like them slightly more cooked than they are when they’re leftover. Just make sure they are dry when you add them to the pan.