I had a TON of leftover veggies from dinner last night when I made my Mediterranean Rice Bowl…. So, this morning I got up, put on a LARGE pot of coffee and cleaned as much of our condo as possible so our realtor could show it at the butt crack of dawn on a Saturday morning. I’ll just say, I wasn’t too terribly happy about that. Yes, we appreciate the showing… but if we get one more low-ball offer, I might have a nervous breakdown. How do you politely tell a stranger to go pound sand?! All this to say, once they left I was STARVING. Omar went to get a haircut, so I thought brunch when he gets home might put us in a better mood?!
I used all of my leftover veggies to make this frittata and it turned out perfect and none of the veg went to waste! It was a win-win! I served this with our favorite pan-fried potatoes AND another cup of coffee. 🙂
Waste not, want not! Clean out the fridge and make this delicious frittata for breakfast, brunch or lunch!
- 2 cups of leftover veggies, rough chopped (My leftovers: squash, zucchini, red bell pepper, purple onion, kalamata olives and garlic)
- 6 eggs, whisked
- 1/2 cup milk
- salt and pepper to taste
- 2 – 3 tbsp feta cheese, crumbled
- garnish with chopped parsley or green onions, optional
- Preheat the oven to 350 degrees.
- Spray a saute pan with non-stick spray or rub it down with a little olive oil.
- Add the leftover veggies to the pan in one layer.
- Whisk the eggs, milk, salt and pepper together and pour over the veggies.
- Bake for 20 – 25 minutes.
- About 5 minutes before the frittata is done, add the crumbled feta to the top. Continue baking for 5 more minutes.
- Garnish with fresh herbs or green onions. Serve and eat! Don’t forget your coffee 😉