Best Leftover Crudite Frittata Recipes

Leftover Crudite Frittata image

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 7

1 - 2 tablespoons olive oil
Roughly 2 1/2 cups chopped leftover crudites like carrot and celery sticks
1/2 teaspoon dried rosemary (optional)
6 large eggs
1 cup shredded cheese like cheddar or monterey jack - or whatever else floats your boat
1/2 teaspoon salt
Fresh ground pepper to taste

Steps:

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.

Leftover Pasta Frittata image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

6 slices bacon (about 4.5 ounces), chopped
1/2 small onion, thinly sliced
2 cloves garlic, minced
6 ounces cooked pasta, such as spaghetti, linguine or bucatini
1 cup cherry tomatoes (about 7 ounces), halved
1 cup pearl-size fresh mozzarella balls (about 8 ounces), drained
8 large eggs
1/2 cup favorite tomato sauce (jarred or homemade)
1/4 cup whole milk
Kosher salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan, plus more for serving

Steps:

Preheat the oven to 375 degrees F.
Place the bacon in an oven-safe, medium nonstick skillet over medium-high heat. Cook, stirring occasionally, until lightly browned and crisp, about 4 minutes. Add the onion and garlic, then continue to cook until tender, stirring frequently, about 2 minutes more. Reduce the heat to medium-low, then stir in the cooked pasta, tomatoes and half of the mozzarella, tossing until all the ingredients are well combined.
Meanwhile, whisk the eggs, tomato sauce, milk, 3/4 teaspoon salt and a few grinds of pepper together in a large bowl until combined. Pour the egg mixture into the skillet, then jiggle the pan to evenly distribute. Top with the Parmesan and remaining mozzarella.
Bake until the eggs are set and frittata is browned around the edges, about 20 minutes. Let cool in the pan for about 5 minutes, then invert onto a platter or cutting board. Cut into wedges and serve with a sprinkle of Parmesan.