Garden Vegetable Frittata

When you find yourself with a little of this and little of that leftover vegetables, turn them into a frittata and you have a complete meal.  A Garden Vegetable Frittata is a great clean-our-your-refrigerator meal. In addition to using up leftover vegetables, it will take care of pieces and scraps of cheese, too.  I had vegetables  leftover from the Tuna Nicoise Salad that I used along with some fresh salad greens.

Frugal cooking makes me feel good because I  hate to waste food. My grandmother taught me to “make good with what you’ve got”.  She did more than teach  that  principal, she lived by it.

So, go check your refrigerator  and produce bins to see what kind of frugal frittata you can make.  It’ll make you feel good about yourself.

Y’all come see us!

Garden Vegetable Frittata

Preheat oven to 350 degrees

Yield: one serving

If using a combination of fresh and cooked vegetables, add fresh vegetables to the skillet first and cook a few minutes before adding cooked vegetables.

1 tablespoon cooking oil

1 1/2  to  2 cups of whatever leftover or fresh  vegetables you have (I used a combination of cooked green bean and potatoes plus fresh tomatoes)

3 eggs

pinch of red pepper flakes

pinch of kosher salt

pinch of ground black pepper

1 cup shredded whatever hard cheese you have (I used a combination of Gruyère and Parmesan)

1 cup salad greens

French dressing, or substitute your favorite

Add eggs, red pepper flakes, and salt and pepper to a small bowl.  Whisk until eggs are light and frothy. Set aside.

Add cooking oil to a small non-stick skillet over medium high heat.  Add vegetables and cook until heated thoroughly.

Pour egg mixture over vegetables.

Sprinkle cheese on top.

Bake in a 350 degree preheated oven for 10 minutes or until center is set.

Serve hot or at room temperature.

When ready to eat, top with salad greens and drizzle  on dressing.

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5 from 1 vote

Garden Vegetable Frittata

Author: Jackie Garvin

Ingredients

• Garden Vegetable Frittata
• Preheat oven to 350 degrees
• Yield: one serving
• If using a combination of fresh and cooked vegetables add fresh vegetables to the skillet first and cook a few minutes before adding cooked vegetables.
• 1 tablespoon cooking oil
• 1 1/2 to 2 cups of whatever leftover or fresh vegetables you have I used a combination of cooked green bean and potatoes plus fresh tomatoes
• 3 eggs
• pinch of red pepper flakes
• pinch of kosher salt
• pinch of ground black pepper
• 1 cup shredded whatever hard cheese you have I used a combination of Gruyere and Parmesan
• 1 cup salad greens
• French dressing or substitute your favorite

Instructions

• Add eggs, red pepper flakes, and salt and pepper to a small bowl. Whisk until eggs are light and frothy. Set aside.
• Add cooking oil to a small non-stick skillet over medium high heat. Add vegetables and cook until heated thoroughly.
• Pour egg mixture over vegetables.
• Sprinkle cheese on top.
• Bake in a 350 degree preheated oven for 10 minutes or until center is set.
• Serve hot or at room temperature.
• When ready to eat, top with salad greens and drizzle dressing over top.

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