Frittata: A Leftover Hero

If you are anything like me, you hate throwing away leftovers; it feels like such as waste of money when this happens. However, in the past I have not always enjoyed eating leftovers the second time around. The solution to this problem: frittata!

Often times during the middle of the week, I will take leftovers from the beginning of the week, add a few additional vegetables, and turn leftover into a delicious frittata to enjoy for dinner and breakfast for the rest of the week.

This week I cooked steak, potatoes and broccoli earlier in the week. However, as mid-week approached, I realized that the leftover steak had still not been eaten. I thought a frittata was a great way to get rid of the steak. Therefore, I sauteed chopped asparagus, diced yellow onion, and julienne spinach in a skillet and let cool. Then, I shredded gruyere cheese; I usually go heavier on the cheese for flavor, but because cheese tends to be salty, I do not add salt to the sauteed veggies or when I beat the eggs. I cut the remaining steak on a cutting board. Lastly, I beat nine eggs in a bowl and about a quarter cup of milk, adding a preferred amount of ground black pepper.

After that, I add the cheese and veggies to the eggs bowl, mixing to incorporate the ingredients evenly. Then, I dump everything into a greased casserole dish. Bake at 350 degrees for 25-40 minutes depending on the ingredients added.

Frittata is such an amazing way to use up leftovers with a minimal amount of effort during the week. Some classic combinations that I have loved in the past are ham, spinach, tomato, onion and cheddar or bacon, potatoes, basil, tomato, onion and feta.

Enjoy the next frittata to use up leftovers and give yourself a quick mid-week meal.