LEFTOVER CRUDITE FRITTATA
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?
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 7
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.
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