Frittata and salad for dinner tonight.
onions and green peppers – I had sliced up too many for pizza the other day
several slices of pepperoni – also from pizza day
leftover roast veggies – they’ve been in the fridge a few days but still look pretty good
leftover penne – pasta is awesome in a frittata
leftover cheese – grated but unused from pizza dayeggs – I used 8
The pan – I use a well-seasoned cast iron pan for frittatas. It works great. You might think everything is going to stick…but it doesn’t.
Heat up a little oil in the pan. Add the onions and after a few minutes the other veggies, then everything else except the cheese and the eggs. On medium heat, stir everything around and let it cook together for a few minutes.
Beat the eggs briefly with a fork and pour them over everything in the pan. Stir it around a bit then let it cook for a couple minutes. The eggs will start to set. Set the oven to broil-high. Sprinkle the cheese on top of the frittata then put it under the broiler. Leave it in for about 5 minutes, but watch it to make sure it doesn’t burn.
Serve with salad and a cold beer.