One of our favorite quick weeknight dinners is made by roasting peppers and onions with broccoli all in one pan at 400 degrees for about 20 minutes, and then adding pre-cooked sausage at the last minute. We always have leftovers, so they often turn into the next day’s frittata. For this “leftover” frittata, plan on about 3 cups of leftovers.
Frittata of Leftovers
Ingredients
- 12 eggs
- ¾ cup yogurt
- 1 cup pepper jack cheese, shredded
- 2 tablespoons olive oil
- 3 cups leftovers: sausage and roasted vegetables (onions, red peppers, broccoli)
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- Red pepper flakes and grated Parmesan (or more pepper jack cheese) for garnish
Instructions
- Preheat oven to 350 degrees.
- Mix the eggs and yogurt together gently, then add the pepper jack cheese and stir well. Set aside.
- Heat the oil in a 10-inch oven-proof skillet on medium and add the leftovers. Cook for 1–2 minutes, until the pan is hot. Pour the egg mixture on top of the vegetables and meat and continue to stir gently.
- When eggs begin to firm up (about 5 minutes), transfer the pan to the oven and cook for 10–15 minutes. When eggs are set, with only a tiny jiggle in the middle, it is time to remove. Let the frittata set for a few minutes before cutting.
- To serve, sprinkle with red pepper flakes and grated Parmesan.
