I don’t often have a lot of leftovers to use up in a different way. This is mostly because David loves eating leftovers for breakfast! But the one thing he doesn’t tend to eat again is leftover vegetables. Many times these end up growing and interesting layer of fur in the refrigerator. But earlier this week I made some delicious green beans with crimini mushrooms, and I didn’t want them to go to waste. So the next morning I decided to make a green been and crimini mushroom frittata, the result was DELICIOUS! Any leftover veggie can be substituted, so I hope you’ll give this a try the next time you’re trying to figure out what to do with your leftover green beans or brocolli or spinach…well you get the idea.
Ingredients *This recipe is for 1-2 servings. You can always make it for more by adding additional eggs.
3 eggs
1 T milk or half & half
2-3 squirts Tabasco
2 T olive oil
1 c leftover veggies
1/4 c shredded mozzerella cheese
1 T parmesan cheese
Salt and pepper to taste
Directions:
Preheat oven to 350. Heat olive oil in a small, oven-safe skillet or egg pan over medium-low heat. (If your skillet has a plastic handle, just cover it with a couple of layers of aluminum foil.) Beat eggs, milk and tobasco in a medium bowl. Pour the mixture into the skillet. Cook like an omelet. When the bottom has set, season the eggs with salt and pepper, then add the veggies, parm and mozzerella cheese. Place in the oven, and bake until the eggs have set completely and the cheese is melted. That’s it! How simple, huh?! If you have them on hand, you can garnish your frittata with a sprinkling of fresh hers, and if not cracked black pepper is delish.
