LEFTOVER CRUDITE FRITTATA

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.