Whenever you have some leftover cooked vegetables, it’s time to make a frittata. Any of these will do fine:
- Green beans
- Roasted peppers
- or … just about anything else.
It’s always best to use cooked vegetables because frittatas cook so fast.
2 teaspoons olive oil
2 tablespoons water
4 large eggs
1 cup egg product
1 cup cooked leftover vegetables
1 small onion
2 ounces extra sharp cheddar cheese , shredded (optional)
Combine the eggs, egg product and water in a bowl and whisk together.
In a medium oven proof nonstick skillet, heat the oil. Add the onion and cook for 3-4 minutes, just till softened. Add the leftover vegetables and warm through.
Pour the egg mixture over the vegetables in the skillet. Reduce the heat to medium low and let cook till set around the edges, but still loose in the middle.
Remove from heat and top with the cheese.
Place skillet under the broiler about 2 inches from the heat until the egg is set and the cheese is golden brown.
Cut into wedges and serve.