This easy-to-assemble veggie frittata recipe makes use of leftover crudites, a party staple. We all end up with leftover veggies from the crudite platter - especially this time of year - so why not give 'em a (delicious) second life at breakfast time?
1 - 2tablespoonsolive oil
Roughly 2 1/2 cups chopped leftover crudites like carrot and celery stickspeppers, green onions, broccoli, cauliflower, mushrooms, etc. (I'd recommend skipping the cucumbers, radishes, and anything else that generally doesn't cook up that well, unless you're more daring than me.)
1cupshredded cheese like cheddar or monterey jack - or whatever else floats your boat
Fresh ground pepper to taste
Heat the oven to 350 degrees Fahrenheit.
Cut the veggies into small pieces. You want 2 1/2 cups or so of diced vegetables.
In a 8- or 10-inch cast iron skillet, heat the olive oil over medium heat.
Add the veggies, and saute over medium heat until they're tender, about 10 minutes.
Stir in the rosemary, if using, and cook for another minute or so more.
Remove from heat.
Crack the eggs into a medium bowl, and whisk together.
Stir in the salt, pepper, and cheese.
Pour the egg and cheese mixture into the cast iron skillet, and stir, mixing the vegetables with the egg mixture.
Move the skillet to the oven and bake for about 15 minutes, until the middle is set (it doesn't jiggle when you shake the pan a little).
Cut into slices and serve plain or with salsa. Or double-decker with some cheese in the middle. Yum.