Leftover Frittata

Frittatas are one of the most versatile dishes ever. They are super simple to prepare and are great for breakfast, lunch, or dinner. Best of all, there are no rules when it comes to filling them. In fact, when I'm in the mood for a frittata I just raid the refrigerator!

Makes 6 servings

10 large eggs
½ cup heavy cream, or milk
½ cup your favorite grated cheese
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 cup chopped leftover cooked meat, such as steak, salmon, bacon, ham, or chicken
1 cup chopped leftover vegetables, such as asparagus, broccoli or diced tomatoes

Heat oven to 350° F. Whisk together eggs, cream (or milk for a less-fat option), cheese, salt, and pepper. Set aside.

Heat oil in a 10-inch non-stick skillet over medium heat. Add onion and sauté for 3 to 4 minutes until soft and translucent. To the skillet add meat and vegetables and cook for 2 to 3 minutes more until ingredients are hot. Pour egg mixture over meat and vegetables and cook undisturbed for 3 to 4 minutes until the bottom and sides of the egg mixture are set. Place skillet in the oven and cook for 15 to 20 minutes until frittata is golden brown and puffy on top. Loosen frittata and invert onto a cutting board or plate. Slice into wedges and serve with simple salad.