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Kitchen economy: Use any leftover cooked veggies, grains, or herbs in your fridge for this frittata, then use any leftover frittata for a sandwich the next day.
6 large eggs
6 ounces leftover roasted vegetables, cut into ½ inch pieces (about 1 1/2 cups
½ cups leftover cooked grains
1 ounce coarsely grated or crumbled cheese
1 tablespoon finely chopped tender herbs
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
whisk 6 eggs in a medium bowl until streak free
Add veggies, grains, cheese and herbs with salt and pepper. Mix.
Heat oil in a medium nonstick skillet over medium. Swirl to coat the entire pan
Add egg mixture and cook until edges are set. About 30 sec.
Using spatula, agitate eggs by scraping bottom of skillet in a small circular motion and bringing edges toward center of pan to form large curds, then let mixture sit undisturbed until edges are set again, about 1 minute.
Reduce heat to low and continue to cook, tilting skillet and lifting edges up with spatula to allow uncooked egg to flow underneath and around sides, until surface is wet but center is mostly set when you shake the pan, about 5 minutes.
Shake skillet to loosen frittata. Place a large plate over skillet and invert frittata onto plate.
Heat remaining 1 Tbsp. oil in skillet over medium, swirling to coat. Slide frittata back into skillet; reduce heat to low. Cook until set all the way through, about 3 minutes.
Let frittata cool in skillet 5 minutes, then invert onto a cutting board.
Season frittata with salt and pepper. Cut into wedges to serve
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