Stacy's End-Of-Week Frittata Recipe

I don't know about you, but at the end of the week I have a variety of leftovers that just never made it onto the table. How do you re-purpose the remaining steamed broccoli or use the little bit of spinach left that isn't enough for a salad? Enter: my end-of-week frittata!

I am by no means a chef (or a food photographer as you will see...) and it wasn't until recently that I actually enjoyed cooking very much. But recently, when I've spent a lot more time at home, I've come up with some go-to recipes that are simple, healthy, resourceful, and tasty! 

The beauty of this frittata is that you can use whatever veggies, cheese, or meat you have on hand to create something delicious and new for your tastebuds. And since you likely have different ingredients around the house each week, you can make this dish often and it will taste totally different! Here's how I do it...

Ingredients

• 6 eggs
• About 1/4 cup of the milk of your choice (almond milk works as well)
• Garlic powder, salt, pepper to your taste
• Cooking spray
• Veggies like onion, spinach, tomato, pepper, mushroom, broccoli
• Cheese (optional)
• Breakfast meat (optional)

Sauté veggies first! Then crack the eggs in a separate bowl.

Instructions

1. Preheat oven to 350 degrees.
2. Sauté veggies until they get a bit soft and cook breakfast meat if you are using it. Move toppings to the side. Pat with paper towel to remove excess liquid of necessary.
3. Combine eggs, milk, spices and whisk to mix. Add in the toppings and mix.
4. Pour mixture into a 9-inch pie pan (or similar) and put in the oven for 30 minutes.
5. Check the frittata at 25 minutes by cutting to see if egg is still runny. If so, give it five more minutes, if not, take it out and let it sit for a few minutes then serve and enjoy!

Add milk and spices to eggs, mix, and then add in the veggies.

Tips

• If you are using raw veggies, be sure to give them a quick sauté before adding to the egg mixture so they are a bit soft.
• You can increase the recipe by adding more eggs.
• This is a great recipe to store in the fridge and reheat the next day.
• For individual-sized portions, use a muffin tin instead of a pie pan or skillet.

Pour mixture into a 9-inch pie pan and put into the oven for 30 minutes.

Let us know your frittata tips in the comments below!