You can use up leftover vegetables, grains and other ingredients in this hearty egg dish that makes a stellar brunch, dinner or whatever meal you please.
Ingredients:
6 eggs
1 1/2 cups leftover roasted vegetables (I used red onion and boiled potatoes -- also delightful would be asparagus, broccoli, green beans, tomatoes, spinach or whatever you have)
1/2 cup cooked grains (rice, quinoa, etc. - I left it out, since I used potatoes)
1/2 cup shredded cheese (I used colby jack)
1 Tablespoon fresh herbs like chives, thyme, basil, Italian parsley (I used chives)
Salt
Pepper
Olive oil
Other 1/2 cup options to add: cooked bacon, ham, sausage, mushrooms, salmon (I used bacon)
Preparation:
Dice all vegetables, herbs and meats into 1/4 to 1/2 inch cubes. Coat medium-sized frying pan with olive oil and heat on medium. Beat eggs in a bowl. Stir in all other ingredients with a rubber scraper. Sprinkle in pepper and salt to taste.
Cook & Serve:
Add egg mixture to pan and cook until edges are set (a couple of minutes). Using a spatula, scrape around the edges of the skillet, moving cooked eggs to the center and raw eggs to the edge, where they can cook. Continue to cook. Lift up the edges of the cooked eggs and tilt the pan, letting raw eggs flow to the edge of the pan. Do this about 5 minutes, until the center is wet but mostly set (shake the pan to test it - it shouldn't be soupy).
Shake the pan to loosen the frittata. Place a large pan or baking sheet over the pan and flip it over to place the frittata onto the plate/sheet.
Pour another tablespoon of olive oil into the pan and swirl to re-coat. Slide frittata (now upside-down from how you've been cooking it) back into the pan and cook until set all the way through, about 2-3 more minutes.
Slide onto a cutting board and cut like a pizza to serve.
A Little Backstory:
I made this for Christmas brunch for the first time. My mom had always made an egg bake, but that kind of dish is made with a lot of gluten-y bread -- and it also serves at least 12 people. Frittata is a great choice for a smaller group, and also makes lovely leftovers for later. You can even slap it between two pieces of bread like a breakfast sandwich.
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