Lovely Leftover Frittata
Sometimes you have a fridge full of food and no idea what to do with it. If your leftovers are getting super boring, give them a makeover by throwing them in a frittata! You can use anything you have. Literally, anything and it will be awesome.
Thanksgiving turkey sandwiches are so 2009, the frittata is what’s up now.
Lovely Leftover Frittata
Servings: 6-8 wedges
Time: 30 mins
What you need: 1 large oven-safe non-stick skillet
- 12 large eggs, whites and yolks separated
- 1 sweet onion, medium dice
- 1 tsp. salt, or more to taste (depending how much salt is in your leftovers)
- 1/4 tsp. pepper
- 2 tsp. unsalted butter or extra virgin olive oil
- 2 cups assorted left overs: e.g. brussels sprouts, green beans, stuffing, yams, turkey…
- optional garnishes: parsley and/or sprinkle with cheese
Directions
Preheat oven to 350 degrees. Crack eggs and separate whites from yolks. Beat egg whites in medium bowl until frothy. Whisk in egg yolks to combine. Add salt and pepper and stir. Set aside.
In a 10-inch non-stick ovenproof pan, melt the butter or olive oil over medium-low heat. Add in the onion, season with salt and pepper and sauté until it’s golden brown.
Chop yup your leftovers into bite size pieces then put them in your pan and allow them to warm through for 1-2 minutes. Pour in egg mixture so that the leftovers and eggs are distributed evenly throughout.
Let it cook undisturbed for 5-7 minutes or until the edges are set and just getting brown and the interior part is still slightly wobbly when you shake the pan.
Put the entire pan in the oven and cook for another 5-7 minutes until the frittata has set completely. Take it out of the oven and allow it to cool in the pan for 5 minutes before transferring on to a plate. Slice into wedges to serve.
