What I like about both egg dishes though is their versatility. I didn't go out to buy anything for my frittata, instead I just looked through the vegetables I had and threw them in.So feel free to use this versatility to your own advantage and use everything you have around the house and turn leftovers into a hearty breakfast.
I used a couple of different recipes to make up my own recipe to suit my needs. Most notably this one here though
1 Tbsp olive oil (plus more later)
1 clove garlic, minced
1 cup sliced mushrooms (I used Cremini)
1 cup diced sweet potatoes, cooked
Handful or two fresh spinach
1 diced tomato
1/4 cup milk
salt and pepper
Grated cheese of choice (I used swiss)
1. In a 9 or 10 inch cast iron skillet or ovenproof nonstick skillet (use about 1-2 tsp oil instead) heat up the oil on medium heat. Add the garlic and saute for a minute then add the sweet potatoes and mushrooms. Cook for another 3 or four minutes, stirring frequently until the mushrooms are cooked through and the sweet potatoes are heated.
2. Meanwhile in a medium bowl, whisk together the six eggs, milk, salt and pepper, and about 1/4 cup of grated cheese.
3. Add the spinach and tomatoes to the mushroom mixture and stir them around for about a minute until they are well incorporated. At this point if using a cast iron skillet, I would add about another tablespoon of olive oil then add the egg mixture, stir very gently, then reduce heat to medium low. Preheat the broiler and cook the eggs on the stovetop until the bottom is set, about five minutes. I know it is difficult to tell though.
4. Sprinkle the top with grated cheese and then place the pan under the broiler for another two minutes until the cheese is melted. Divide into wedges and serve.
Note: while I personally enjoyed the sweet potato/mushroom/spinach/tomato combo, feel free to use any combination of leftover vegetables.