Whether you enjoy it for breakfast or make it for dinner, this frittata uses leftover cheeses, veggies and meats to recycle ingredients you already have on hand. It’s a win-win: Your leftovers provide your family with a nutritious, satisfying meal. Its prep time is 10 minutes and cooking time is 20 minutes.
- 12 eggs, beaten
- ¼ cup whole milk, half-and-half or heavy cream
- ½ teaspoon salt
- 2 cups shredded cheese, any variety
- 3 cups assorted cooked leftover vegetables and pre-cooked meats*
- Fresh herbs, for garnish (optional)
Preheat oven to 450 degrees. Preheat a cast-iron pan or oven-safe skillet over medium heat. In large bowl, mix eggs, milk and salt, then add shredded cheese. Add cooked vegetables and meats to pan to reheat. Once vegetables have softened, add egg mixture to pan and scramble. Let sit over medium heat one minute.
Carefully transfer to oven and bake 10–15 minutes. The frittata is done when eggs have set. Remove from oven and top with fresh herbs.