If your budget looks anything like mine, you’ll be eating this a lot. This is an ideal way to use up the leftovers in your fridge. Since most items need to be cooked before going in a frittata anyway, leftovers are perfect candidates. Onion, zucchini, tomato, broccoli, cheese, ham, potatoes, chicken, rice, and pasta—anything goes. Be bold and expand your horizons. Don’t be afraid to venture beyond typical omelet ingredients. And if you don’t have enough leftovers, open a can of corn and chop up some corn tortillas and toss those in.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly coat an 8-inch baking pan with butter or cooking spray.
Step 2
Beat the eggs, milk, salt, and pepper in a bowl until well combined. Distribute the leftovers evenly in the pan and pour in the eggs. Bake for 45 to 50 minutes, until a knife inserted in the center comes out clean. Remove from the oven and serve immediately.
FOOD TRIVIA
Step 3
A frittata is the Italian version of an omelet, but instead of the ingredients being folded into the middle they are mixed right into the eggs, so it’s actually easier to make. Frittatas are usually started on the stove and finished in the oven, but you have to have pans with metal handles. Since I don’t, I learned to adapt. This version is the same principle as a frittata, but you don’t have to worry about melting the handles on your pans.
